Bok Choy with Garlic

Serving Size: 4
Prep Time:
Total Time:


  • 0.5 cup chicken stock or low-sodium broth
  • 2 tsp cornstarch
  • 1 Tbsp vegetable oil
  • 2 clove garlic, minced
  • 2 Pound bok choy, stems cut into 1-inch lengths, leafy tops left; or baby bok choy, left whole
  • salt
  • freshly ground pepper


1. In a bowl, whisk the stock with the cornstarch. In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper and serve.