Garlicky Baby Bok Choy with Chinese Sausage & Shiitake

Something is enchanting about the dishes that appear on the table during Lunar New Year; so vibrant with symbolism. Families gather to share foods that represent prosperity, health, and happiness for the year ahead. Among them, a humble green vegetable holds special meaning. Bok choy, with its crisp white stems and deep green leaves, is said to embody wealth and good fortune.

In this recipe, tender steamed bok choy is finished with a glossy sweet soy sauce studded with sweet Chinese sausage and meaty, robust shiitake mushrooms. It’s festive yet effortless, a dish that is as beautiful on the table as it is rewarding to taste. Perfect for a celebratory spread, or for any weeknight when you’re craving simple, savory greens.

Bok Choy 101:

Bok choy, sometimes called Chinese cabbage, is a staple in Asian cooking. Its stalks are crunchy and subtly sweet, while the dark green leaves are tender and earthy. The flavor is incredibly mild, making it an ideal canvas for sauces and seasonings. You can find bok choy at virtually any Asian market, and these days, many larger grocery stores and local chains carry it as well. Look for fresh, firm stalks with bright green leaves. We’ll be using baby bok choy, which is more tender and petite than its mature counterpart.

What is Chinese Sausage?

Chinese sausage (lap cheong) is a cured pork sausage known for its signature balance of sweetness and deep savoriness. Traditionally air-dried and seasoned with soy sauce, rice wine, and sugar, it has a firm texture and a glossy, reddish exterior.

When cooked, the fat renders and caramelizes at the edges, infusing dishes with a rich, smoky depth. You can find lap cheong at most Asian markets, usually sold in vacuum-sealed packages, and a little goes a long way in adding bold flavor to stir-fries, rice dishes, and sauces like this one.

The Secret Behind the Sauce:

That shiny, silky sauce that clings to vegetables and pools perfectly over rice doesn’t happen by accident. It’s created with a cornstarch slurry, a simple mixture of cornstarch and cold water stirred into a simmering sauce, where it thickens into a velvety, spoon-coating glaze. This technique appears in everything from beef and broccoli to mapo tofu, giving sauces body and shine without weighing them down. A small step that makes a surprisingly big impact! 

Garlicky Baby Bok Choy with Chinese Sausage & Shiitake

Bok choy, with its crisp white stems and deep green leaves, is said to embody wealth and good fortune. This dish is perfect for a celebratory spread, or for any weeknight when you’re craving simple and savory greens!

Recipe and Photography by Maya Alderman (@Kuishinbo_Maya)

Forge To Table Knives

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 4-6

Ingredients:

• 2 pounds baby bok choy, halved lengthwise

• Water, for steaming

• 4 each Chinese sausages (lap cheong), cut into small cubes or brunoise

• 1-½ cups sliced shiitake mushrooms

• 15 cloves garlic, finely minced (yep, it’s called garlicky for a reason!)

• 2 tablespoons soy sauce

• 3 tablespoons oyster sauce

• 1 tablespoon honey

• 1 teaspoon MSG (optional, but worth it!)

• ½ teaspoon white pepper

• ½ cup chicken or vegetable stock

• 1 teaspoon toasted sesame oil

• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

• Green onions, sliced, for garnish

• Toasted sesame seeds, for garnish

Directions:

1. RENDER. Heat a pan over medium heat. Add the Chinese sausage and cook for 3–5 minutes, allowing the fat to render and the edges to lightly caramelize.

2. MUSHROOMS. Add the shiitake mushrooms and garlic, and sauté for 2–3 minutes until fragrant and the mushrooms are tender.

3. SAUCE. In a small bowl, whisk together the soy sauce, oyster sauce, honey, MSG, stock, and white pepper. Pour the sauce into the pan with the sausage, mushrooms, and garlic, and bring to a gentle simmer.

4. SLURRY. Stir the cornstarch slurry, then slowly drizzle it into the pan while stirring constantly, until the sauce thickens into a glossy, silky coating. Finish with the sesame oil. Remove from the heat and cover the pan until the bok choy is ready to serve.

5. PREP. Rinse the bok choy thoroughly, trimming any tough ends. Bring 3–4 inches of water to a boil in a pot or wok and place a steamer basket or bamboo steamer inside.

6. STEAM. Arrange the bok choy cut side down and steam for 3–5 minutes, until the stems are tender-crisp and the leaves are vibrant green. Transfer to a serving platter.

7. ASSEMBLE. Spoon the sausage, mushrooms, and sauce evenly over the steamed bok choy, reserving any extra sauce in a bowl for drizzling or dipping. Garnish with sliced green onions and toasted sesame seeds, if desired. Serve immediately with steamed rice or noodles.

Chef’s Notes:

• For a vegetarian option, skip the sausage and double down on mushrooms, or add tofu for a plant-based version.

• The cornstarch slurry is what gives the sauce that signature restaurant-style sheen, so don’t skip it. If you prefer a thicker, glossier sauce, add a bit more cornstarch or let it simmer a few extra minutes to reduce and concentrate.

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