Side Dish: China – Guangdong – 蒜蓉炒小白菜 ➤ Suàn róng chǎo xiǎo báicài

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) baby bok choy, trimmed and halved lengthwise if large
- 3 cloves garlic (about 5/16 oz (9 g)), minced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) light soy sauce
- 1/2 tsp (2.5 ml) sugar
- 1/4 tsp (1.25 g) salt
- 2 tbsp (30 ml) water
- 1/2 tsp (2.5 ml) sesame oil
- 2 scallions, sliced (for garnish)

Show original ingredient measurements

- 1 lb (450 g) baby bok choy, trimmed and halved lengthwise if large
- 3 cloves garlic (about 9 g), minced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) light soy sauce
- 1/2 tsp (2.5 ml) sugar
- 1/4 tsp (1.25 g) salt
- 2 tbsp (30 ml) water
- 1/2 tsp (2.5 ml) sesame oil
- 2 scallions, sliced (for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse bok choy in cold water, separate leaves if bunched, and trim bases. Bring a large pot of salted water to a rolling boil.
2. Blanch bok choy 20–40 seconds (larger stems longer) until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking, then drain and pat dry.
3. Heat a wok or large skillet over medium-high heat until hot. Add vegetable oil and swirl to coat. Add minced garlic and stir-fry 15–20 seconds until fragrant but not browned.
4. Add the drained bok choy to the wok, tossing to coat with oil and garlic. Pour in the light soy sauce, sugar, and 2 tbsp (30 ml) water; toss and cover for 20–30 seconds to steam and finish wilting the stems.
5. Uncover and stir-fry 10–15 seconds more so excess water evaporates and flavors concentrate. Taste and adjust with the 1/4 tsp (1.25 ml) salt if needed.
6. Remove from heat, drizzle with sesame oil, toss once, transfer to a serving plate, and garnish with sliced scallions. Serve immediately.

1. Rinse bok choy in cold water, separate leaves if bunched, and trim bases. Bring a large pot of salted water to a rolling boil.
2. Blanch bok choy 20–40 seconds (larger stems longer) until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking, then drain and pat dry.
3. Heat a wok or large skillet over medium-high heat until hot. Add vegetable oil and swirl to coat. Add minced garlic and stir-fry 15–20 seconds until fragrant but not browned.
4. Add the drained bok choy to the wok, tossing to coat with oil and garlic. Pour in the light soy sauce, sugar, and 2 tbsp water; toss and cover for 20–30 seconds to steam and finish wilting the stems.
5. Uncover and stir-fry 10–15 seconds more so excess water evaporates and flavors concentrate. Taste and adjust with the 1/4 tsp salt if needed.
6. Remove from heat, drizzle with sesame oil, toss once, transfer to a serving plate, and garnish with sliced scallions. Serve immediately.