If you’re looking for a quick and flavorful side, look no further than Chili Garlic Bok Choy. After multiple tests in my kitchen, I discovered how this vegetable pairs wonderfully with a hint of spice from chili oil. It’s surprisingly versatile and can elevate any meal. I suggest trying it alongside my Easy Sautéed Mushrooms with Spinach for a delightful combo!
About Chili Garlic Bok Choy
This Chili Garlic Bok Choy has become a go-to side dish in my home. Perfectly crisp, yet slightly tender, it offers a delightful crunch with each bite. Over several cooking sessions, I’ve refined the timing and seasoning to showcase the natural flavors while adding that perfect kick. It’s simple and budget-friendly, making weeknight meals effortlessly exciting!
- Quick to prep and cook, making it ideal for busy evenings.
- Budget-friendly, especially if bok choy is in season.
- A beloved favorite among family members who appreciate a spicy touch.
- Bok choy is a staple in Chinese cuisine, celebrated for its crunchy texture and health benefits.
Key Ingredients & Their Roles
- Baby Bok Choy: Crisp and tender, it brings freshness to the dish. Look for firm, vibrant greens.
- Garlic: Adds aromatic depth; freshly chopped garlic gives the best flavor.
- Chili Oil: Vital for that spicy kick; can be adjusted based on your heat preference.
- Kosher Salt: Enhances flavors, be sure to measure for balanced seasoning.
How to Make Chili Garlic Bok Choy
- Begin by rinsing the baby bok choy thoroughly. Peel off the outer leaves until you reach the fresh inner leaves, then slice the stems in half for even cooking.
- Chop 10 cloves of garlic, letting their fragrant aroma fill your kitchen as you prep.
- Heat 1 tablespoon of neutral oil in a pan over high heat. Add the garlic, sautéing just until fragrant, about 15 seconds, before adding the bok choy.
- Cook for 2-3 minutes, letting it caramelize slightly at the edges while retaining its vibrant color. Season with kosher salt, sugar, and MSG before adding the chili oil for that final touch.
Pro Tips & Troubleshooting
- When washing baby bok choy, make sure to separate the leaves to remove any grit effectively.
- A common mistake is overcooking the bok choy; aim for a bright green color for the best texture.
- Consider adding a splash of soy sauce or sesame oil for a unique flavor twist.
- If you want more servings, this recipe scales easily; just adjust the heat and cooking time accordingly.
Storage & Make-Ahead Guide
This dish can be stored in the fridge for up to 3 days. For longer storage, freeze for 1-2 months. To reheat, quickly sauté it in a pan to refresh its texture. I found that reheated bok choy retains its flavor surprisingly well, enhancing the spice profile even further.
Serving Suggestions
Chili Garlic Bok Choy pairs beautifully with steamed rice or grilled salmon. For an extra touch, serve it alongside my Creamy Garlic Mushroom Pasta for a satisfying meal.
Frequently Asked Questions
- What’s the best way to wash bok choy? Make sure to separate the leaves and rinse under cold water to remove grit.
- Can I use regular bok choy instead of baby bok choy? Yes, just adjust the cooking time as larger leaves may take longer to cook.
- What happens if I overcook bok choy? It can become mushy and lose its vibrant color, so keep an eye on it!
- Is there an alternative for chili oil? Consider using sriracha or a homemade chili paste for a different flavor profile.
- Can I make this dish ahead of time? Yes, bok choy is great for meal prep; just store it properly as instructed above.
Final Thoughts
This Chili Garlic Bok Choy reminds me of lively meals around the dinner table, adding a spiced crunch to any dish. My favorite way to enjoy it is with a generous scoop of rice to soak up all those delightful flavors. I hope you’ll give this recipe a try, and I’d love to hear how it turns out for you!
More Recipes You’ll Love
- Spicy White Chicken Chili – a great option for chili lovers featuring bold and zesty flavors.
- Authentic Texas No Beans Chili – highlights perfect techniques for a rich chili experience.
- Creamy Chicken Enchilada Soup – a creamy counterpart that’s comforting and deliciously filling.
Chili Garlic Bok Choy
Ingredients
- 1.5 lb baby bok choy
- 10 cloves garlic
- 1 tbsp neutral oil
- 1 tsp kosher salt
- 1/2 tsp sugar
- 1/4 tsp msg
- 2 tbsp chili oil
Instructions
- Wash the baby bok choy and peel off outer leaves until stem and the closest leaves remain. Slice the stems in half with a knife and then drain excess moisture from bok choy. Set the vegetables aside in a large bowl.
- Chop 10 cloves of garlic and set aside.
- Heat 3 tbsp of neutral oil in a pan over high heat. Add garlic and saute for 15 seconds. Then immediately add in your bok choy and cook for 2-3 minutes until slightly wilted and browned.
- Season with kosher salt, sugar, and msg and cook for another minute.
- Add chili oil and toss until combined. Enjoy!