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Garlic-Sautéed Purple Bok Choi with Soy and Honey
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Built by the community using purple bok choi
A quick and vibrant stir-fry that lets purple bok choi shine. The stalks stay crisp while the leaves wilt beautifully, glazed in a simple savoury-sweet sauce of garlic, soy, and honey. Ready in minutes and works as a gorgeous side or a light meal over rice.
Cooking Ability Level
Prep
5 mins
Cook
10 mins
Serves
2
Difficulty
Easy
Budget
Cheap
Calories
90
Ingredients
- 2 heads of purple bok choi
- 2 cloves garlic, thinly sliced
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp white wine vinegar
- Salt and black pepper to taste
1. Separate the bok choi leaves from the stalks. Cut the stalks into roughly 4cm pieces. Keep the leaves whole or tear any very large ones in half.
2. In a small bowl, mix together the soy sauce, honey, and white wine vinegar. Set aside.
3. Heat the vegetable oil in a large frying pan or wok over high heat until shimmering.
4. Add the garlic and stir-fry for 30 seconds until fragrant but not browned.
5. Add the bok choi stalks and stir-fry for 2 minutes, tossing frequently, until they begin to soften at the edges but still have some bite.
6. Add the leaves and pour the sauce over everything. Toss well and cook for a further 1–2 minutes until the leaves are just wilted and the sauce has reduced into a light glaze.
7. Taste and adjust seasoning with salt and pepper. Serve immediately as a side dish or over steamed rice for a light meal.
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Nutrition per Serving
90
Calories
3g
Protein
9g
Carbs
5g
Fat