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Bok Choy with Garlic

Bok Choy with Garlic


  • 1/2 cup chicken stock (sub. veggie broth, low-sodium broth)

  • 2 teaspoons cornstarch (sub 1:2 all purpose flour, 1:1 arrowroot, 1:4 tapioca, guar gum, potato starch, xanthan gum, pectin, instant mashed potato, etc.)

  • 1 tablespoon vegetable oil (sub. olive oil, avocado oil, sesame oil etc.)

  • 2 garlic cloves, minced

  • 2 pounds bok choy—stems cut into 1-inch lengths, leafy tops left about 4 inches long (or baby bok choy, left whole)

  • Salt and freshly ground pepper


  • 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.

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