Soy-Glazed Bok Choy with Garlic and Toasted Sesame Seeds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Quickly sautéed baby bok choy coated in a savory soy glaze with fragrant garlic and finished with crunchy toasted sesame seeds. This Chinese recipe (vegetarian), ready in about 15 minutes, pairs baby bok choy, vegetable oil, and garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 4 Chinese cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 4 thinly sliced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb halved baby bok choy to the skillet, stirring gently to coat with garlic oil; cook for 3 minutes until the leaves begin to wilt.
  3. Step 3: Stir together 3 tbsp soy sauce, 1 tsp brown sugar, and 2 tbsp water, then pour over the bok choy. Continue cooking, stirring occasionally, for 2-3 minutes until the bok choy is tender and the sauce thickens slightly.
  4. Step 4: Remove from heat, drizzle 1 tsp sesame oil over the bok choy, sprinkle 1 tbsp toasted sesame seeds and 1/4 tsp freshly ground black pepper, then toss gently.
  5. Step 5: Serve immediately as a flavorful vegetable side dish.

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