Chili-Garlic Bok Choy

Chili-Garlic Bok Choy

A quick sear in the pan with a little chili and garlic takes baby bok choy from a shy spring green to a boisterous main event.  


  • 2-3 heads baby bok choy, sliced lengthwise
  • 1½ tbsp butter 
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp red pepper flakes
  • Salt, to taste
  • 2 cloves garlic or 2 stalks spring garlic, finely chopped


  1. Heat the butter and the olive oil in a wide skillet over medium-high heat.  Add the red pepper flakes and the garlic to the pan.  Cook until fragrant, about 30 seconds.  
  2. Add the bok choy to the pan, cut sides down in the pan.  Cook for about 5 miuntes, or until the cut side begins to brown.  Turn and cook for another 5-10 minutes, or until the bok choy is just tender.  Baste with the infused oil from the pan and season with salt, to taste.  
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