Bok Choy Stir Fry

This Bok Choy Stir Fry is a delicious side dish that packs in lots of flavor. Made with fresh bok choy, garlic, ginger, and soy sauce, it is absolutely scrumptious.

Course Lunch

Cuisine American, Chinese

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 169kcal

Author Tania Sheff

Ingredients

1 ½ lbs. baby bok choy
1 tbsp. grapeseed oil
2 small garlic cloves, minced
½ tsp. grated ginger
¼ tsp. red pepper flakes
2 tbsp. light soy sauce
1 tsp. sesame oil
½ tbsp. toasted sesame seeds to garnish

Instructions

Wash and cut the bok choy in half. Set aside.
To a large skillet, add the oil and place the bok choy cut side down. Cover with a lid. Cook over high heat for a few minutes, until brown marks appear.
Reduce the heat to medium and add the ginger, garlic, red pepper flakes, and soy sauce. Stir and cook for 4-6 minutes until the bok choy reaches the desired doneness. You may need to add a few tablespoons of water if the bok choy appears dry, or you want it to be a little softer.
Transfer the bok choy to the serving plate and garnish with sesame seeds.

Video

Notes

Tips for the best Bok Choy Stir Fry

Wash and dry the bok choy. Dirt can hide in the leaves of the bok choy so make sure to wash them once they are cut and then pat them dry before cooking.
Use fresh ginger and garlic. These ingredients impart great flavor when they are used fresh. Just mince them yourself for the best flavor.
Sear the bok choy first. Start the cooking process by cooking these cut side down so they get a nice sear on the bottom and also steam a little with the lid on.
Add water. If your bok choy seems a little dry or if you like it softer, cook it with a little extra water to ensure it gets to your desired level of doneness.

How to Store

You can store any leftovers of this Bok Choy Stir Fry in the refrigerator in an airtight container once it has cooled. It will last for about 4 days. Reheat it in the microwave or on the stove top.

Nutrition