Smoky bok choy with garlic sauce from The Wok - Recipes and Techniques (page 202) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute broccolini, gai lan, long choy, Chinese celery, pea greens, fava bean greens, snow pea leaves, amaranth greens, or spinach for bok choy.

  • joeljkp on May 16, 2026

    Simple side dish for stalky or leafy vegetables. Turned out decently, though I skipped the blowtorch step, so missed the "smoky" part of the name. This seems like a good go-to preparation for a veggie side.

  • lkgrover on September 05, 2025

    Easy vegetarian & vegan stir-fry; good side dish for an Asian meal. I used baby bok choy but did not use a blowtorch.

  • Feelingsamtastic on July 08, 2024

    Made with broccolini cut into 2" sections. Cooked using the torch + wok. Even the kids really liked it!

  • Pandan on April 19, 2024

    It was my first recipe from this book and also using my blowtorch. I should definitely get a bigger one, since it took several minutes to get the effect with my little creme brûlée torch. I really liked the taste and do think it added something special

  • Emily Hope on March 31, 2022

    This was fine, not great -- more proof perhaps that bok choy is just not our favorite vegetable. I'm not crazy about the flavor of white pepper, which comes through in such a simple preparation. Caveat that I didn't use a flame to get the "wok hei" effect as suggested.

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