The Daily Plate

Sautéed Bok Choy with Garlic (10-Minute Side)

The fastest vegetable side you'll ever make: baby bok choy seared cut-side down until the edges char, then finished with golden garlic, a splash of soy, and sesame. Tender-crisp, savory, and ready in 10 minutes.

Sautéed baby bok choy with golden garlic slices and sesame seeds in a cast iron skillet
Prep time5 min
Cook time5 min
Total10 min
Yield4 servings
CuisineAmerican
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🧺Ingredients

  • 1½ lbs baby bok choy (about 8 small heads)
  • 4 cloves garlic, thinly sliced
  • 1 tbsp vegetable oil
  • 1 tsp toasted sesame oil
  • 1 tbsp low-sodium soy sauce
  • ½ tsp sugar
  • ¼ tsp red pepper flakes (optional)
  • 1 tsp toasted sesame seeds

👩‍🍳Instructions

  1. Prep the bok choy. Trim the base of each bok choy, halve lengthwise, rinse well between the leaves, and pat completely dry. Dry leaves sear; wet leaves steam.
  2. Sear cut-side down. Heat the vegetable oil in a large skillet over high heat. Arrange the bok choy cut-side down and sear 2 minutes until charred at the edges.
  3. Flip and flavor. Flip the bok choy, add the sliced garlic, and cook 1 minute more until the garlic turns golden.
  4. Sauce it. Stir together the soy sauce, sugar, and sesame oil; pour it around the pan. Cover and cook 1–2 minutes until the stems are tender-crisp.
  5. Finish and serve. Sprinkle with red pepper flakes (if using) and sesame seeds. Serve hot, straight from the skillet.

💡 Bok choy tips

Don't skip patting the bok choy dry — that's what gives you the caramelized char instead of soggy greens. Pull it while the stems still have bite; they go limp fast. Swap the soy sauce for oyster sauce for a richer glaze, or add a squeeze of lime for brightness.

Glossy sautéed bok choy with garlic and sesame seeds in a skillet
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