Recipe of the day: Quick Garlic Bok Choy


This is the standard vegetable side, and something you’ll never be able to escape at a big family-style table. Spoiler alert, somebody is going to order it. But we’re not mad — it’s a flavorful way to get some veggies into your day, and a nice switch-up from the usual cold salads. You can whip this dish up in a few minutes, and figure out your own subtleties over time.


  1. 1 pound of baby bok choy
  2. 5 cloves of minced garlic
  3. cooking oil
  4. salt and white pepper
  5. sugar

Cook it:

  1. Trim the bottoms off the bundles of bok choy and split them into halves or quarters. Make sure they’re relatively the same size so they cook evenly.
  2. Rinse your bok choy, and get your wok nice and hot before adding about two tablespoons of the oil
  3. Get the hot wok covered evenly in oil before throwing in all of your garlic
  4. Immediately add your bok choy. Stir and sauté quickly so as not to burn your garlic
  5. The vegetables will begin to wilt in less than a minute. Go ahead and toss in the salt, white pepper, and sugar to your own taste
  6. Plate it immediately, and eat it. Congratulations
Adan Kohnhorst
Adan Kohnhorst is a Shanghai-based writer, producer, and multimedia artist, and the Associate Editor at RADII. His work has been featured in publications such as Maxim and the Chinese-language StreetVoice, and he’s an active member of the hip hop and DIY music scenes in Shanghai, NYC, and Dallas. He learned Mandarin in high school so he could train at the Shaolin Temple, but now just uses it to interview rappers. He blogs about China and Asia on Instagram: @this.is.adan