This Bok Choy Stir Fry recipe is quick and flavorful, highlighting the crisp texture and mild, peppery taste of bok choy.
Cooked with garlic, soy sauce, and a hint of sesame oil, this stir fry is a simple yet delicious way to enjoy this nutritious leafy green. Perfect as a side dish or paired with rice and protein for a complete meal!
Bok choy comes in several varieties and sizes. I have used the baby bok choy, also called Shanghai choy, with shorter pale green stems or stalks and leaves. Most Asian markets have long white stems and very green leaves; you can use them, as all types are interchangeable.
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In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- Ingredients needed to make this bok choy stir fry recipe
- Equipment Needed
- Step by step on how to make this delicious bok choy stir-fry.
- Pro Tips
- What dishes can you enjoy with this stir fry bok choy?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this bok choy recipe, you may want to try my other recipes.
- Bok Choy Stir Fry
As most of you who have known me for a long time know, we used to go to China regularly for work in my past life, and we had a place there that we called home away from home.
The best part of the adventure was that we did not stay in the large cities but four hours inland from Shanghai, where a handful of people spoke English. Ordering from a menu was guesswork, and it always was fingers crossed that we would like what we got. But restaurants or cooking stalls, are abound. That gave me ample time to see and learn some things about Chinese food: It cooks fast and at high heat besides being delicious.
Of course, I was never invited into the kitchen, but somehow, I found my way in, and since there was a language barrier, well, suffice it to say, I was never kicked out. This recipe is from that time and place in my life; it was time it made it out of the recipe box.
Why you will love this recipe
Easy – there is nothing to it to this recipe. It’s straightforward and super easy to make.
Little to no prep work is needed – no intense chopping and slicing.
Delicious – I don’t know how to explain it better. The sauce is fantastic and will be the base for many future stir-fries.
Ingredients needed to make this bok choy stir fry recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Baby bok choy – also known as Shanghai choy. Select all the same size and ensure that there are no bruising or wilted leaves. Dirt gets into the inside easily, so it is strongly recommended that you wash with a lot of water and dry thoroughly.
Vegetable oil – to stir fry
Garlic cloves – peeled, hard core removed and smashed with the blade of a knife.
Fresh ginger – thinly sliced and smashed or chopped
Chicken stock – sodium-free would be preferable, used to steam your stir-fried bok choy quickly
Soy sauce – the seasoning for this recipe. Feel free to use sodium-free as well.
Roasted sesame oil – unifies the sauce and gives it a layer of flavor.
Equipment Needed
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Wok or a large skillet
Step by step on how to make this delicious bok choy stir-fry.
With all my recipes, please assemble all the ingredients before starting cooking and baking. This recipe will be prepared at the speed of light, and since you will be working with very hot temperatures, please have everything ready beforehand.
- Wash the bok choy and trim any piece holding the bunch together. If using the long-leaf bok choy, please cut them to 3 to 4 inches. Drain well and dry them.
- Over high heat, add the oil to your work and heat it to high.
- Toss the garlic and ginger in and stir fry continuously for 30 seconds, being careful not to let the garlic burn.
- Add the well-dried bok choy and stir fry until the green part wets. Pour in the wok, the stock, and sugar, and season with the soy sauce.
- Simmer covered for about two minutes or until the stems are tender and the leaves are still green.
- Pour over the sesame oil and serve immediately.
Pro Tips
- Using a wok or a wide bottom pan with sloped sides makes cooking this dish a breeze.
- Be careful when cooking with a wok. You must cook under high heat, and the flames can come up from the side of the wok and burn you.
- Do dry down the leaves after rinsing them. Any water left over coming in contact with the hot oil will splatter and can cause burns.
- Create a cornstarch slurry to thicken the sauce—soy sauce, oyster sauce, and a dash of water to break down the cornstarch. Add this at the last minute to the vegetables.
What dishes can you enjoy with this stir fry bok choy?
The possibilities are endless; of course, any themed Asian dinner is always the best match for them.
With that said, I have paired with Cilantro Lime Chicken and Cilantro Lime Rice.
While you have your wok out, why not make this Gingered stir-fried shrimp with Snow Peas and steamed rice to go alongside? It’s a wonderfully flavored dinner.
Variations and Substitutions
This recipe is pretty straightforward, as is all home-cooked Chinese food. That said, some variations can be made, do keep in mind that the flavor will change too.
- Sprinkle some sesame seeds over as a garnish before serving.
- Thinly sliced shiitake mushrooms can replace the bok choy in this recipe or be added.
- Canola oil can replace vegetable soil.
- Peppers, eggplant, or veggies can be enjoyed this way and with the same ingredients.
Just have fun and be creative!
Storing and Reheating
Store: Once your bok choy stir fry is completely cooled, place it in an airtight container and refrigerate for up to three days.
Reheat: Bring it back to room temperature and place it on a hot skillet; add a tablespoon of water or chicken stock and warm it up until hot.
Frequently Asked Questions
Which part of the bok choy do you eat?
Enjoy it fully, steams and leaves.
How do you get the bitterness out of bok choy?
Blanching them will remove some of the bitterness. Bring a pot of water to a boil, add the bok choy for a very brief moment and then remove them and place them into a both of cold water and ice cubes to stop the cooking process and keep the bright green color.
What part of the bok choy do you discard?
The root end and any wilted or discolored leaves.
Is there any part of the bok choy you can’t eat?
No, the whole bok choy should be enjoyed thoroughly. Trim the end cap to remove any dry-out parts.
If you enjoy this bok choy recipe, you may want to try my other recipes.
Salmon with Steamed Bok Choy and Almonds
Bok Choy Stir Fry
Ingredients
- 14 ounces baby bok choy
- 2 tablespoons vegetable oil
- 2 garlic cloves, peeled and smashed with the back of a knife
- 3 thin slices of fresh ginger, peeled and smashed or chopped
- 4 tablespoons chicken stock
- 1½ teaspoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon roasted sesame oil
Instructions
- Trim the bok choy that may hold the pieces together, and cut them if they are over three inches long. Wash them well to remove any dirt and dry them thoroughly.
- Heat a wok over high heat, add the oil, and heat until very hot.
- Stir-fry the garlic and fresh ginger for 30 seconds.
- Add the bok choy and stir-fry until they begin to wilt, then add the stock and sugar and season with the soy sauce.
- Simmer covered for 2 minutes or until the stems and leaves are tender but still green.
- Add the sesame oil and serve hot.
Equipment
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides, Vegetables
- Cuisine: International
- Season: Spring, Fall
- Type: Affordable Gourmet, Under 45 minutes
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