These garlic bok choy is one of our absolute favorite vegetable side dishes for any meal, holidays, and gatherings! They are crisp, just garlicky enough, and even better topped with some homemade Chinese chili oil!
Meanwhile, prepare the baby bok choy by removing any undesirable leaves and trimming away the excess root on the bok choy. Then, cut the bok choy in half, lengthwise. Wash and rinse the baby bok choy well to get rid of any dirt.
Blanche the bok choy by placing them in the boiling water. Cook briefly, about 30 seconds to 1 minute, until the leaves are dark green and the stems are just cooked. Drain and set aside. If you prefer your bok choy more tender, cook it for a little longer.
In a pan or work over medium heat, add the oil. Once the oil is hot, add the garlic and stir fry until golden brown and fragrant. Add the blanched bok choy, salt, and chicken bouillon powder. Stir fry and toss for about 30 seconds to distribute the seasonings.
Transfer to a serving plate and top with some chili oil if you wish. Enjoy!
Notes
Please refer to the post above for step by step photo reference and tips!
Make sure to thoroughly clean your baby bok choy to get rid of any dirt and unwanted sediments, especially in between the outer leaves of your bok choy.
Separate each leaf if you prefer. We like to keep out baby bok choy halved, but if you prefer, you can break off each leaf. It'll be easier to clean thoroughly and a bit faster to cook.