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Garlic Watercress Bok Choy

This crisp, tender combination of watercress and bok choy is different than any stir-fry you’ve had before! Flavorful and full of crunch.

Makes 4 servings. Total preparation time: 10 minutes.


  1. Heat a dry 12-inch heavy skillet or wok over medium heat until hot. Add oil and garlic and cook until fragrant, about 30 seconds.
  2. Add bok choy stalks and water or broth and stir for about five minutes.
  3. Add watercress, bok choy leaves and salt, then reduce heat to medium-low and cook, tossing constantly, about 45 seconds or until leaves are wilted.
  4. Cook until bok choy and watercress stems are crisp-tender, about 2-3 minutes. Serve with garlic cloves, sprinkled toasted sesame seeds and toasted sesame oil. Enjoy!


2 tablespoons toasted sesame oil or grapeseed oil

8 garlic cloves, smashed and peeled

2 bunches watercress (about 20 ounces), trimmed

2-4 baby bok choy (about 4 cups), washed and chopped

1 1/2 teaspoon kosher salt or Braggs Amino Acids

1/4 cup water or reduced-sodium broth

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy frozen Asian vegetable blend or mixed greens. Warm and toss with Asian sesame dressing. Season with toasted sesame oil and Braggs Amino Acids or low sodium soy sauce. Enjoy!