1 lb (450g) baby bok choy (or regular bok choy, chopped)

2 tablespoons vegetable oil (or sesame oil for extra flavor)

4 cloves garlic, finely minced

1 tablespoon fresh ginger, grated (optional)

1 tablespoon soy sauce (low-sodium preferred)

1 tablespoon oyster sauce (or hoisin sauce for vegetarian)

1 teaspoon rice vinegar (or white vinegar)

1/2 teaspoon sugar

1/4 teaspoon crushed red pepper flakes (optional, for heat)

Salt and pepper, to taste

1/4 cup water or vegetable broth (to help steam the bok choy)

Instructions:

Prepare Bok Choy: If using baby bok choy, cut it in half lengthwise. For larger bok choy, chop into bite-sized pieces.

Make Garlic Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, and crushed red pepper flakes (if using). Set aside.

Stir-fry Garlic and Ginger: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic (and grated ginger, if using) and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.

Cook Bok Choy: Add the bok choy to the skillet, cut side down (if using baby bok choy). Stir-fry for 2-3 minutes, allowing the bok choy to get slightly golden and wilted.

Add Sauce: Pour in the garlic sauce mixture and add water or broth. Stir to combine and coat the bok choy. Cover the pan with a lid and cook for an additional 2-3 minutes, allowing the bok choy to soften and the sauce to thicken slightly.

Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with sesame seeds or chopped green onions if desired.

2. Garlic-Butter Bok Choy

For a rich and buttery take, this version uses butter and garlic to create a velvety sauce.

Ingredients:

1 lb (450g) bok choy (baby or regular)

2 tablespoons butter

5 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon honey or brown sugar

1 teaspoon sesame oil (optional)

1/2 teaspoon crushed red pepper flakes (optional)

Fresh lemon juice (optional, for brightness)

Salt and pepper, to taste

Instructions:

Prepare Bok Choy: Wash and trim the bok choy, cutting it into halves or quarters depending on the size of the leaves.

Sauté Garlic in Butter: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden. Be careful not to burn the garlic.

Cook Bok Choy: Add the bok choy to the skillet and toss to coat in the garlic butter. Cook for about 3-4 minutes, flipping occasionally, until the bok choy starts to soften and develop some color.

Add Sauce: Drizzle in the soy sauce and honey (or brown sugar), and stir to coat the bok choy evenly. If desired, add a teaspoon of sesame oil for extra flavor and sprinkle in the crushed red pepper flakes for some heat.

Finish and Serve: If you like a little acidity to balance the richness, squeeze some fresh lemon juice over the bok choy just before serving. Season with salt and pepper to taste.

3. Bok Choy with Garlic and Soy Sauce (Simpler Version)

For a lighter version, this recipe keeps things simple, focusing on the natural flavors of bok choy.

Ingredients:

1 lb (450g) bok choy (baby or regular)

2 tablespoons soy sauce

2 tablespoons vegetable oil or sesame oil

4 cloves garlic, minced

1 teaspoon rice vinegar or lemon juice

1 teaspoon sesame seeds (optional)

1 tablespoon chopped green onions (optional)

Instructions:

Prepare Bok Choy: Wash and trim the bok choy, cutting it into halves or quarters.

Sauté Garlic: Heat the vegetable oil (or sesame oil) in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

Cook Bok Choy: Add the bok choy to the pan and stir-fry for 2-3 minutes, until the bok choy begins to soften but still has a nice crunch.

Add Soy Sauce: Drizzle the soy sauce and rice vinegar (or lemon juice) over the bok choy. Stir to combine and cook for an additional 1-2 minutes, allowing the bok choy to absorb the flavors.

Garnish and Serve: Remove from heat and sprinkle with sesame seeds and green onions, if desired. Serve immediately as a side dish or over rice.

Tips for Best Results:

For crispier bok choy: Stir-fry on high heat for a shorter time to keep the bok choy tender yet crunchy.

For a vegetarian version: Substitute oyster sauce with mushroom-based vegetarian oyster sauce or hoisin sauce.

Adding protein: You can easily add tofu, shrimp, or chicken to these recipes for a complete meal. Just sauté or stir-fry the protein separately and toss it with the cooked bok choy and garlic sauce.

These recipes are all incredibly versatile, so feel free to adjust the seasoning to your taste. Enjoy your garlic bok choy!