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Three Minute Baby Bok Choy

Aromatic garlic and a couple of Asian ingredients make a quick sauce for tender Baby Bok Choy

Serves 4-6


  • 1 (5ct) bag Jade Baby Shanghai Bok Choy, cut lengthwise in quarters
  • ½ cup chicken broth
  • 2 Tbsp Chinese rice wine or dry sherry
  • ½ tsp sesame oil
  • 1 tsp cornstarch
  • 1 tsp black bean garlic sauce
  • ½ tsp white pepper
  • 1 Tbsp vegetable oil
  • 2 cloves garlic, minced


Combine broth, rice wine, sesame oil, cornstarch, black bean sauce and white pepper in a small bowl and stir to dissolve cornstarch. Set aside.

Place a wok/skillet over high heat until hot. Add the oil, swirling to coat the sides of the pan. Add garlic and cook, stirring until fragrant, about 10 seconds.

Add Bok Choy and stir fry until tender-crisp, about 1-2 minutes.

Add sauce and cook, stirring, until the sauce slightly thickens and lightly coats the Bok Choy, about 30 seconds. Transfer to a serving plate and enjoy.