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Sautéed bok choy with golden garlic and ‘nade

Our sautéed bok choy topped with 'nade adds yet another recipe variant for this vitamin-packed veggie, which has been cultivated by the Chinese for over 5,000 years.

Bok choy arranged on a plate with garlic and a 'nade drizzle

Serves: 1

Prep time: 15 minutes

Cook time: 30 minutes

Difficulty:  🍳


  • 4 small heads bok choy, trimmed
  • 2 qt boiling water, lightly salted

  • 1 oz extra virgin olive oil
  • 2 garlic cloves, peeled with germs removed, sliced thin
  • 1 tsp chives
  • 'nade


  • Trim bok choy at the end, leaving the core so it remains intact. If bok choy is large, cut in half. 
  • Boil bok choy in salted water ‘til tender.
  • Remove from boiled water and drain, using paper towel to dry.
  • While drying, add oil and garlic into a sauté pan on medium heat.
  • Cook until garlic is golden brown, then turn off heat and add bok choy.  Put back on heat and cook until bok choy is hot, adjusting seasoning if necessary.
  • Add bok choy and garlic onto a small plate, top with chives and drizzle with ‘nade.