Din Tai Fung-Style Bok Choy in Garlic Oil

By Juli Hunt | May 30, 2026 |
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Din Tai Fung-Style Bok Choy in Garlic Oil

Restaurant-quality baby bok choy at home — blanched and tossed in fragrant garlic oil in under 15 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Side Dish
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 4 bunches baby bok choy
  • 3 tbsp neutral oil vegetable or canola
  • 3 cloves garlic finely minced
  • Salt to taste

Method
 

  1. Prep: trim the butt ends off the bok choy to separate into individual leaves. Rinse well.
  2. Blanch: boil salted water and blanch the bok choy 30 seconds, until bright green and crisp-tender. Transfer immediately to an ice bath for 1 minute. Drain and shake dry.
  3. Garlic oil: heat the oil in a pan over medium-low. Add the garlic and stir constantly until fragrant and pale golden. Do not let it brown — the goal is mellow and sweet, not bitter.
  4. Toss: add the bok choy, toss in the garlic oil a few times, and season with salt. Plate and spoon any garlic from the pan over the top.

Notes

Baby bok choy is key — larger heads get tough. The blanch-then-ice-bath step gives the greens their vivid color and snap. Dry thoroughly after the ice bath or the garlic oil will not coat properly. For a sauced variation, add soy sauce, Shaoxing wine, and a cornstarch slurry.
Posted in Recipes, Sides

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