Chili Garlic Bok Choy (10-Minute Stir-Fry) | CookOS

Chili Garlic Bok Choy

Name: Chili Garlic Bok Choy (10-Minute Stir-Fry)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb baby bok choy; 1 tsp kosher salt; 1 tsp sugar; 1/2 tsp MSG; 10 cloves garlic, chopped; 2 tbsp neutral oil; 1 tbsp chili oil

Chili garlic bok choy is a 10-minute Chinese stir-fry that delivers tender greens coated in spicy garlic-infused oil with a savory umami depth. It's an easy, weeknight-friendly vegetable side that pairs with any protein.

🌍Chinese 🏷️Bok choy 🏷️Garlic 🏷️Chili oil 🏷️Spicy Side dish

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

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Ingredients

1 lb baby bok choy
1 tsp kosher salt
1 tsp sugar
1/2 tsp MSG
10 cloves garlic, chopped
2 tbsp neutral oil
1 tbsp chili oil

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Instructions

1
Wash and pat dry the baby bok choy.
2
In a small bowl, mix together kosher salt, sugar, and MSG.
3
Heat neutral oil in a wok over medium-high heat.
4
Add the chopped garlic and sauté until fragrant, about 15-30 seconds.
5
Immediately add the bok choy to the wok and season with the salt mixture.
6
Turn the heat to high and cook for 2-3 minutes, tossing frequently, until the bok choy is slightly wilted and any water has evaporated.
7
Add the chili oil and toss to combine.
8
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Pat dry bok choy before stir-frying to ensure proper browning and avoid excess water that dilutes the sauce.
Chop garlic finely and add it in the last 1–2 minutes so it flavors the oil without burning or turning bitter.
Use high heat and don't crowd the pan; cook bok choy in a single layer to get light caramelization on the cut sides.
Taste and adjust salt and chili oil at the end—MSG and chili oil intensify slightly as the dish cools.

Substitutions

Neutral oil → toasted sesame oil (use 1 tbsp sesame + 1 tbsp neutral oil to avoid overpowering flavor)
Chili oil → red pepper flakes (1/2 tsp) mixed into the oil (less silky texture, more speckled appearance)
Baby bok choy → Chinese broccoli or gai lan (similar cooking time, slightly more bitter)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium heat or in the microwave; texture will soften slightly.

Common Questions

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

Yes, but cut larger bok choy into quarters lengthwise so they cook through evenly in 10 minutes. Adjust cooking time if pieces are very large.

What can I substitute for MSG?

Omit it for less umami depth, or swap in 1/2 tsp soy sauce mixed into the oil. The dish will be slightly less savory but still delicious.

Is this dish spicy hot?

Yes, the chili oil makes it noticeably spicy. Reduce chili oil to 1/2 tbsp or use milder chili oil if you prefer less heat.

Can I make this ahead?

Cook just before serving for best texture. Leftover bok choy can be refrigerated up to 2 days and reheated gently in a skillet or microwave, though it will soften.