Tag Archives: Garlic

Pan-Seared Baby Bok Choy with Garlic and Chili Oil


  • 1 tablespoon sesame seeds
  • 4 heads baby bok choy, about 1 lb. total
  • 1 ½ tablespoons sesame oil
  • 3 garlic cloves, thinly sliced
  • ½  teaspoon red pepper flakes
  • salt to taste
  • ¼ cup chicken broth
  • 2 teaspoon chili oil


  • In a dry small fry pan over medium heat, toast the sesame seeds until golden brown and fragrant, 4 to 5 minutes. Transfer to a plate and let cool.
  • Cut off the base from each head of bok choy. Separate into individual stalks by snapping the stalks away from their cores.
  • In a wok or a large fry pan over medium-high heat, warm the sesame oil. When it is hot, add the garlic and red pepper flakes and cook, tossing and stirring constantly until fragrant but not browned, about 20 to 30 seconds.
  • Add the bok choy and a pinch of salt and cook, tossing and stirring, until the bok choy just begins to wilt, 1 to 2 minutes.
  • Add the broth and cook, stirring occasionally, until the bok choy is just tender and the broth evaporates, another 1 to 2 minutes.
  • Add the chili oil, stir well to coat the bok choy and remove from the heat.
  • Stir in the sesame seeds. Serve immediately.