Garlic Soy Glazed Baby Bok Choy

Tender-crisp baby bok choy coated in a delicious garlic-soy glaze with fresh ginger, a hint of sweetness, and toasted sesame seeds. This easy Asian-inspired side dish is perfect with rice, noodles, chicken, or shrimp.

 Ingredients

For the bok choy

• 1½ lb (680 g) baby bok choy

• 1 tbsp neutral cooking oil, such as avocado or vegetable oil

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, finely grated

• 2 green onions, sliced (optional)

• 1 tsp sesame seeds, for garnish

• Pinch of red pepper flakes (optional)

For the garlic-soy glaze

• 3 tbsp soy sauce

• 1 tbsp oyster sauce (optional)

• 1 tbsp honey or brown sugar

• 1 tbsp rice vinegar

• ½ tsp toasted sesame oil

• ¼ cup (60 ml) water or vegetable broth

• 1 tsp cornstarch

• 1 tbsp cold water, for mixing the cornstarch

Instructions

Step 1: Clean the bok choy

1. Trim off the tough bottom ends.

2. Separate the leaves and rinse thoroughly, especially around the base where dirt can collect.

3. For small bok choy, leave them whole or cut them in half lengthwise.

4. Pat dry with a clean towel.

Step 2: Prepare the glaze

In a small bowl, whisk together the soy sauce, oyster sauce if using, honey, rice vinegar, sesame oil, and ¼ cup water or vegetable broth.

In a separate small cup, mix the cornstarch with 1 tablespoon cold water until smooth. Set aside.

Step 3: Sear the bok choy

1. Heat the cooking oil in a large skillet over medium-high heat.

2. Place the bok choy cut-side down in the pan.

3. Sear for 2–3 minutes, until the cut surfaces begin to turn golden.

4. Turn the bok choy and cook for another 1–2 minutes.

Work in batches if necessary so the pan isn’t overcrowded.

Step 4: Add the garlic and ginger

Reduce the heat to medium.

Add the minced garlic and grated ginger. Stir for about 30 seconds, until fragrant. Avoid letting the garlic burn.

Step 5: Add the soy glaze

1. Pour the prepared soy sauce mixture into the skillet.

2. Turn the bok choy gently to coat it.

3. Cover and cook for 2–3 minutes, until the stems are tender-crisp and the leaves have wilted slightly.

Step 6: Thicken the sauce

1. Stir the cornstarch slurry again.

2. Pour it into the skillet while gently stirring the sauce.

3. Cook for another 30–60 seconds, until the glaze becomes glossy and lightly thickened.

4. Taste and adjust if needed. Add a little water if the sauce is too thick.

Step 7: Garnish and serve

Transfer the bok choy to a serving plate and spoon the garlic-soy glaze over the top.

Finish with sesame seeds, sliced green onions, and red pepper flakes if desired. Serve immediately while warm.

 Tips for the best results

• Keep the stems crisp: Avoid cooking the bok choy for too long.

• Dry it well: Excess water can prevent the cut surfaces from browning.

• Control the salt: Soy sauce is already salty, so taste before adding extra salt.

• Make it spicy: Add chili flakes, chili garlic sauce, or a little fresh chili.

• Make it vegetarian: Use vegetable broth and omit the oyster sauce, or use a vegetarian mushroom-based sauce.

 What to serve with it

• Steamed jasmine rice or brown rice

• Garlic noodles

• Teriyaki chicken

• Grilled salmon

• Garlic shrimp

• Tofu or stir-fried mushrooms

 Storage

• Refrigerator: Store in an airtight container for up to 3 days.

• Reheating: Warm in a skillet over medium heat with a splash of water.

• Freezing: Not recommended because the bok choy may become soft and watery.

 Frequently Asked Questions

1. Can I use regular bok choy instead of baby bok choy?

Yes. Cut larger bok choy into quarters or smaller pieces. You may need a few extra minutes of cooking time.

2. Can I make this without oyster sauce?

Absolutely. Leave it out and use vegetable broth. You can add a little extra soy sauce or a vegetarian mushroom sauce for deeper flavor.

3. How do I stop the garlic from burning?

Lower the heat before adding the garlic and ginger, and cook only until fragrant—about 30 seconds.

4. Can I make the sauce ahead of time?

Yes. Mix the sauce ingredients ahead and refrigerate in a covered container. Stir well before using.

5. Is this recipe spicy?

The basic recipe is mildly savory and sweet, not spicy. Add red pepper flakes or chili sauce if you prefer extra heat.

6. Why is my glaze too thin?

Mix cornstarch with cold water before adding it to the hot sauce, then simmer briefly until glossy. Add more slurry in small amounts if needed.

Quick recipe card

Garlic Soy Glazed Baby Bok Choy: Sear 1½ lb baby bok choy in 1 tbsp oil for 3–5 minutes. Add 4 minced garlic cloves and 1 tbsp grated ginger. Pour in a mixture of 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, ½ tsp sesame oil, ¼ cup broth, and optional 1 tbsp oyster sauce. Cover for 2–3 minutes. Add 1 tsp cornstarch mixed with 1 tbsp cold water and stir until glossy. Garnish with sesame seeds and green onions. Serve hot.