Greens · Vegan · Gluten-free
Tender baby bok choy wok-tossed with garlic and house sauce. The more substantial of the two greens at $12 — whole baby bok choy halves with charred edges and garlic-forward seasoning. Vegan and gluten-free.
Baby bok choy halved and cooked in a roaring wok develops two distinct zones: the cut face chars slightly, concentrating sugars and creating a slightly bitter, caramelized edge; the leaves stay tender and bright green, retaining their clean, mild flavor. The contrast between those two zones is what makes wok-cooked bok choy more interesting than steamed bok choy, which is uniformly soft with no textural contrast.
The garlic is added to the hot wok oil before the bok choy — it blooms and softens in the oil, losing its sharpness and taking on a rounded, savory depth. The bok choy then goes in and the whole thing is tossed fast and hard. Total wok time is short — overcooking bok choy eliminates the texture contrast that makes the dish work.
At $12 this is $1 more than the Broccoli with Garlic. The price difference reflects the more delicate preparation required and the fact that baby bok choy halves are more labor-intensive to cook evenly than broccoli florets. Both are vegan and gluten-free; both are worth ordering.
Per full plate. Estimates based on standard recipe; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 160 |
| Protein | 6 g |
| Total Fat | 8 g |
| Carbohydrates | 16 g |
| Sodium | 560 mg |
Allergens: Soy, Garlic. Vegan and gluten-free. No wheat, meat, dairy, shellfish, or tree nuts.
A full Ugly Dumpling spread can be heavy — soup dumplings, wok entrees, fried rice. Adding a greens dish brings a fresh, vegetable element that lightens the overall meal. At 160 calories, baby bok choy contributes almost nothing to the total calorie count while adding significant nutritional value.
For diners avoiding gluten, the greens section is one of the safest areas of the menu. Baby bok choy with garlic uses gluten-free soy sauce (tamari) in the house sauce — confirm with staff, but this is designed as a GF dish. No wheat-containing ingredients in the recipe.
The garlic quantity here is not subtle. This is a garlic-forward preparation — the bok choy is a vehicle for properly cooked wok garlic as much as it is the feature ingredient. If you love garlic, this dish delivers. If you're sensitive to garlic, the quantity is high.
The garlic-savory sauce in the baby bok choy is excellent over White Rice ($3). Order a side of rice and use the sauce as a dressing — the combination of the vegetable, the garlic oil, and the clean rice is a complete and satisfying vegetarian side course.
