Caramelized Garlic Bok Choy (Printable)

Tender bok choy with golden caramelized garlic in a savory-sweet sesame soy glaze, ready in 20 minutes.

# What You'll Need:

→ Vegetables

01 - 1 lb baby bok choy, halved lengthwise
02 - 4 large garlic cloves, thinly sliced

→ For Cooking

03 - 2 tablespoons neutral oil (vegetable or sunflower)
04 - 1 tablespoon soy sauce (use gluten-free tamari if needed)
05 - 1 tablespoon maple syrup
06 - 1 teaspoon toasted sesame oil
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt, adjusted to taste

→ Garnish

09 - 1 teaspoon toasted sesame seeds (optional)
10 - 2 tablespoons sliced green onions (optional)

# Steps:

01 - Rinse bok choy thoroughly under cold water and pat completely dry with a clean kitchen towel.
02 - In a small bowl, whisk together soy sauce, maple syrup, and toasted sesame oil until well blended. Set aside.
03 - Heat neutral oil in a large skillet or wok over medium heat until shimmering.
04 - Add sliced garlic and cook, stirring frequently, until golden brown and fragrant, about 1 to 2 minutes. Remove half the garlic with a slotted spoon and set aside for garnish.
05 - Increase heat to medium-high. Arrange bok choy halves cut-side down in the pan in a single layer. Sear undisturbed for 2 to 3 minutes until the cut sides develop a deep golden caramelization.
06 - Flip bok choy over, season with salt and pepper, and pour the sauce mixture around the pan. Stir gently to distribute, then cover with a lid. Steam for 2 to 3 minutes until stalks are tender yet still retain a crisp bite.
07 - Remove the lid and toss bok choy to coat evenly in the sauce. Continue cooking for another minute if any excess liquid remains, allowing it to reduce into a glossy glaze.
08 - Transfer to a warm serving platter. Scatter the reserved caramelized garlic, toasted sesame seeds, and sliced green onions over the top. Serve immediately.

# Expert Tips:

01 -
  • The garlic caramelizes into sweet, crunchy little coins that you will want to eat straight from the pan before anyone else notices.
  • Twenty minutes from cutting board to table, and most of that is waiting, not working.
  • It is vegan and gluten free without trying, which means it fits into nearly any meal you are already cooking.
02 -
  • Garlic can flip from golden to burnt in seconds, so pull the pan off the heat the moment you see amber edges forming.
  • Wet bok choy in hot oil creates aggressive splattering, so take the extra minute to pat everything thoroughly dry with a clean towel.
03 -
  • Use a wok or the widest skillet you own so the bok choy has room to sear instead of steaming in a pile.
  • Slice the garlic as evenly as possible because thin pieces brown faster than thick ones and uneven slices mean some burn while others stay raw.

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