10-min. Easy Spicy Garlic Bok Choy

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• 1 lb baby bok choy ()
  Ingredient note

  Source: 1 lb baby bok choy ()
• 1 tbsp vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1 tbsp vegetable oil (or any neutral oil)
• 8 each garlic cloves (minced)
  Ingredient note

  Source: 8 garlic cloves (minced)
• 1/3 cup water (room temperature)
  Ingredient note

  Source: 1/3 cup water (room temperature)
• 1.5 tbsp chili oil (or chili crisp)
  Ingredient note

  Source: 1.5 tbsp chili oil (or chili crisp)
• 1 tbsp regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1 tbsp regular soy sauce (or light soy sauce)
• 1/2 tbsp Shaoxing wine (or dry sherry)
  Ingredient note

  Source: 1/2 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil (toasted kind)
  Ingredient note

  Source: 1 tsp sesame oil (toasted kind)
• 1/4 tsp white granulated sugar
  Ingredient note

  Source: 1/4 tsp white granulated sugar

1. Slice the baby bok choy in half lengthwise, then place it in a large bowl and cover with cold water. Wash between the leaves to remove any dirt or insects, then drain. Repeat with fresh water until the water runs clear. Drain well and shake out any excess water.
2. Whisk the spicy garlic sauce ingredients together in a small bowl until the sugar fully dissolves. Set aside.
3. Heat vegetable oil in a large pan over medium-low heat. Add the minced garlic and sauté for 10 seconds until fragrant but still pale. Do not let it brown.
4. Increase the heat to medium-high. Add the baby bok choy and immediately pour in the water. Stir-fry for 2 to 4 minutes until the stalks turn vibrant green, the leaves wilt slightly, and the water has fully evaporated.
5. Pour the spicy garlic sauce over the bok choy. Toss for 30 seconds until the sauce bubbles and coats the bok choy. Remove from the heat immediately to prevent the bok choy from releasing excess water.