🥬 Steamed Bok Choy with Garlic Chili Oil
Ingredients
4–6 heads baby bok choy (or 2 large, halved)
2–3 cloves garlic, finely minced
2 tbsp neutral oil (vegetable or peanut oil)
1 tbsp soy sauce
1 tsp oyster sauce (optional but recommended)
1 tsp sugar
1–2 tsp chili flakes (adjust to taste)
1 tsp sesame oil
1–2 tbsp chopped green onions
Pinch of salt
Instructions
- Prepare the bok choy
Wash thoroughly (dirt hides between the layers).
Slice in half lengthwise if large. - Steam
Bring water to a boil in a steamer.
Steam bok choy for 3–5 minutes until tender but still vibrant green.
Arrange on a serving plate. - Make the sauce
In a small bowl, mix:
Soy sauce
Oyster sauce
Sugar
Sesame oil - Garlic chili oil
Heat the oil in a small pan until hot (just before smoking).
Add minced garlic and chili flakes carefully.
Let it sizzle for a few seconds (don’t burn the garlic). - Assemble
Pour the sauce over the bok choy.
Spoon the hot garlic chili oil on top.
Sprinkle with green onions.
Tips
Don’t over-steam—bok choy should stay slightly crisp.
Add a splash of water or broth to the sauce if you want more liquid.
You can add a little rice vinegar for a tangy kick.