Chinese Bok Choy Salad with Garlic and Sesame Recipe
A light, crunchy bok choy salad with garlic and sesame is a popular side dish for dinner in many Chinese homes. It’s a bit like Polish cucumber or cabbage salads, but with a distinct aroma of garlic and sesame oil. It goes perfectly with rice, noodles, or as a very quick snack on its own.
This salad combines the freshness and crunch of lightly blanched bok choy with the deep aroma of garlic and sesame oil, giving you a restaurant-style Chinese side dish in just a few minutes.
Chef's tips
Do not overcook the bok choy—1–2 minutes is enough. The leaves should stay bright green and crisp. Make sure the garlic only turns lightly golden; if it browns too much, it will become bitter and overpower the delicate salad.
How to serve
Serve in small bowls alongside rice dishes, stir-fries, or grilled meats. It also works well as a light starter with plain steamed rice or simple fried noodles.
Ingredients
- bok choy can be 3–4 small heads; you can substitute young cabbage or pak choi - 400 g
- garlic finely chopped - 3 clove
- sesame oil - 1.5 tablespoon
- vegetable oil e.g. rapeseed oil - 1 tablespoon
- soy sauce - 1.5 tablespoon
- rice vinegar you can substitute apple cider vinegar - 1 tablespoon
- sugar - 0.5 teaspoon
- sesame seeds toasted in a dry pan - 1 tablespoon
- salt for salting the blanching water
- fresh hot chili or dried chili flakes optional, for a mild heat - 0.5 teaspoon
Preparation
- Wash the bok choy thoroughly. Cut off the ends, then cut the leaves into pieces: slice the thicker white parts into smaller strips and leave the green leaves larger.
- In a large pot, bring water with 1 teaspoon of salt to a boil. When the water is at a rolling boil, add the bok choy and cook for only 1–2 minutes, until the leaves soften slightly but are still firm and bright green.
- Immediately drain the bok choy and rinse with cold water to stop the cooking. Squeeze out the excess water well with your hands or in a colander.
- In a small bowl, mix the soy sauce, rice vinegar, sugar, and sesame oil until the sugar dissolves.
- In a small pan, heat the vegetable oil over medium heat. Add the chopped garlic and, if using, the chili. Fry for 30–40 seconds, stirring constantly, until the garlic becomes fragrant and lightly golden but not deeply browned.
- Pour the hot garlic oil into the bowl with the sauce and stir to combine.
- Transfer the bok choy to a large bowl, pour over the prepared sauce, and mix thoroughly with your hands or spoons so the sauce coats all the pieces.
- Sprinkle with toasted sesame seeds and serve immediately or after chilling lightly in the fridge for 15–20 minutes.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Z czasem będzie bardziej miękka, ale nadal smaczna. Przed podaniem wymieszaj ponownie.
