Bok choy was a vegetables I walked past at the market for years without buying. No particular reason. Then a neighbor dropped off a head with some eggs and garlic one morning and I threw it in a hot pan with oil and whatever else was nearby. Chickpeas happened to be nearby. The whole thing was done in ten minutes and tasted better than it had any right to. Garlic wilted into the bok choy with a little heat is genuinely good, and the chickpeas give you protein and something to chew on. Stir-fry oil keeps the garlic from burning faster than olive oil would. Use it here.
How to Make Garlicky Bok Choy
Get the pan hot first
Stir-fry oil in a properly heated skillet means the bok choy starts wilting immediately instead of sitting and steaming in its own water. Medium heat is fine, but give the oil a minute to come up to temperature before adding anything.
Warm the chickpeas at the end
Add them after the bok choy has wilted, not before. They just need to be heated through. Overcooked chickpeas get mushy, and you want them firm enough to hold up against the soft leaves. 
Season as you go
Salt at the beginning helps the bok choy release moisture and cook down faster. Taste again before serving. A pinch of red pepper flakes at the end is optional but welcome if you like heat.
Garlicky Bok Choy
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
Simple, flavorful side dish. Bok choy and chickpeas are sautéed with garlic for a delicious, healthy addition to any meal.
Ingredients
- 1/2 head of bok choy
- 2 tbsp stir fry oil
- 2 cloves garlic
- 1/2 cups (118 ml) chick peas
- Salt and pepper
Instructions
- Place the oil in a large skillet.
- Peel and chop the garlic.
- Heat the oil over medium heat until fragrant.
- Clean and chop the bok choy.
- Add the bok choy to the pan and wilt.
- Season with salt and pepper.
- Add the chickpeas and stir until warmed.
- Serve immediately.
Notes
- For a stronger garlicky flavor, use 3-4 cloves of garlic instead of 2.
- To add some spice, include a pinch of red pepper flakes with the garlic.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 7
Frequently Asked Questions
Can I use baby bok choy instead of regular?
Yes. Baby bok choy works well here. Keep it in halves or quarters instead of chopping, and reduce the cooking time by a minute or two since it wilts faster.
Should I drain and rinse the canned chickpeas?
Drain and rinse them to remove excess sodium and the starchy liquid. This gives them a cleaner flavor and keeps the dish from getting slimy.
What can I use instead of stir fry oil?
Any neutral oil with a high smoke point works. Vegetable oil, avocado oil, or peanut oil are all solid choices.
Wow. Simple and Delicious!
Simple and nutritious! Do you serve this with rice or another side dish?