Sautéed Onion & Garlic Bok Choy

Sautéed Onion & Garlic Bok Choy is a delightful dish that captures the essence of pan-seared greens, with the robust flavors of garlic and sweet onions. In just 15 minutes, you’ll have a simple yet flavorful side dish that brings a fresh crunch and savory taste to any meal, making it a favorite in both casual weeknight dinners and festive gatherings.

This recipe is perfect for anyone looking to enjoy a quick, healthy dish. It’s great for a busy weeknight, and the bok choy can be prepared in advance, stored in the fridge, and cooked just before serving.

Why You’ll Love This Recipe

• The savory blend of garlic and onion elevates the dish’s flavor.
• Bok choy retains a delightful crunch while being cooked perfectly.
• It’s a quick dish, ready in just 15 minutes.
• Versatile enough to complement a variety of main courses.

What You’ll Need

Gather the following ingredients for the recipe:

For the Bok Choy

• ½ lb Shanghai bok choy, cleaned and separated

For the Aromatics

• ⅔ c onion, sliced
• 1 tsp garlic, minced

For the Sauce

• 1 tbsp olive oil
• 1 tbsp oyster sauce
• 1 ½ tbsp soy sauce

Use low-sodium soy sauce for a healthier option.

Substitutions & Swaps

• Use napa cabbage instead of bok choy.
• Swap oyster sauce for hoisin sauce for a vegetarian version.
• Replace olive oil with sesame oil for a different flavor.
• Both red onion and yellow onion work well.

How to Make It

Follow these simple steps to bring your dish to life.

Clean bok choy

Under running water, peel the bok choy leaves and separate them, while rubbing off any dirt. Place them in a bowl until you are ready to cook.

Preheat the pan

In a large pan over medium-high heat, preheat your pan. Then, add the oil and garlic and cook for about 30 seconds or until fragrant and slightly brown. Add the sliced onion and stir.

Add bok choy leaves

Add your bok choy leaves immediately and stir until you’ve coated the leaves in the garlic oil thoroughly. Cover with the lid and cook for about two minutes.

Stir and check

Remove the lid and stir the bok choy around; it should have started to soften.

Incorporate sauces

Add the oyster sauce and soy sauce into the pan and quickly stir until all the bok choy leaves are coated. Cover with the lid and cook for about another three minutes.

Reduce sauce

Remove the lid and continue to cook uncovered for another two minutes to reduce the sauce. Stir occasionally at this time to make sure the leaves don’t burn.

Test doneness

Test one of the leaves for doneness. I like when the white stem still has some crunch and the leaves are only slightly wilted.

Serve immediately

The goal is to have it not raw, but to not completely overcook these things. Eventually, you’ll be able to tell doneness just by looking. Serve immediately.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: No, the texture won’t hold up.
Reheat: Sauté in a pan over medium heat for 2-3 minutes.

Tips for Best Results

• Ensure your oil is hot before adding garlic to avoid burning.
• Stir frequently during the last cooking stage to keep the bok choy from sticking.
• Adjust the sauce quantities to suit your taste preferences.
• Select fresh bok choy for better flavor and texture.

Serving Suggestions

• Serve alongside grilled chicken or fish for a balanced meal.
• Pair with steamed rice for a complete Asian-inspired dinner.
• Enjoy as a light, healthy side at your next gathering.