Wok-Seared Bok Choy with Garlic and Soy Glaze

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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.

Tender bok choy leaves stir-fried with fresh garlic and finished with a savory soy glaze, perfect as a quick side dish. This Asian vegetarian recipe, ready in about 12 minutes, pairs bok choy, garlic cloves, and vegetable oil for a weeknight-friendly dinner. Each serving lands at about 70 calories and feeds 3, 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: 7 min Serves 3 Asian cuisine 70 cal/serving

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Ingredients

400 grams bok choy
4 garlic cloves
2 tbsp vegetable oil
3 tbsp light soy sauce
1 tsp sesame oil
1 tsp brown sugar
2 tbsp water

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Instructions

Step 1: Rinse 400 grams of bok choy and slice into halves lengthwise; peel and finely mince 4 garlic cloves. Heat 2 tablespoons of vegetable oil in a wok over medium-high heat until shimmering.
Step 2: Add the minced garlic to the wok and stir-fry for 30 seconds until fragrant but not browned. Immediately add the bok choy halves and stir-fry for 2 minutes until the leaves are wilted and the stalks are bright green and slightly tender.
Step 3: Mix 3 tablespoons of light soy sauce, 1 teaspoon of brown sugar, and 2 tablespoons of water in a small bowl. Pour this mixture over the bok choy and stir for an additional 1-2 minutes until the sauce thickens and coats the greens. Drizzle 1 teaspoon of sesame oil over the dish before serving.