Dinner · 12 min · chinese

Garlic Bok Choy

Chinese flavors, weeknight effort. Baby bok choy meets garlic in a 12-minute dinner worth keeping in rotation. At 129 calories and 4g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Baby bok choy
• 8 cloves Garlic
• 2 tbsp Oyster sauce
• 2 tbsp Neutral oil
• 0.5 tsp Sugar
• 1 tsp Toasted sesame oil

Steps

1. Halve the bok choy lengthwise through the root so the leaves stay attached — whole halves look beautiful on the plate and cook evenly.
2. Blanch in heavily salted boiling water 90 seconds, until the stems turn vivid green but still snap. Shock in ice water to lock the color, then drain well. Boiled-to-death bok choy is the saddest vegetable in the world; 90 seconds is the line.
3. Sizzle the sliced garlic in the oil over medium heat until just golden at the edges — 30 seconds past golden is bitter, so watch it like a hawk.
4. Add the oyster sauce, sugar, and a splash of the blanching water and swirl into a glossy glaze. Return the bok choy and toss 1 minute to coat and rewarm.
5. Plate with the stems fanned outward, drizzle with sesame oil, and serve. Twelve minutes, five ingredients, and greens worth craving.

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