Bok Choy Recipe
A quick, healthy stir fry that turns crisp Chinese greens into a flavorful, weeknight-friendly side or main in under 30 minutes.
Ingredients
- 1½ pounds Baby bok choy washed and halved lengthwise
- 2 tablespoons Vegetable oil (or avocado oil)
- 3 cloves Garlic thinly sliced (or 1 teaspoon garlic powder)
- 1 tablespoon Fresh ginger finely grated (sub with ½ teaspoon ground ginger)
- 2 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
- 1 teaspoon Toasted sesame oil adds nuttiness—don’t skip it!
- ½ teaspoon Crushed red pepper flakes optional, for heat
- 2 Scallions thinly sliced on the diagonal
- Sesame seeds for garnish
- Fresh lime wedges for squeezing over, if you like a tangy twist
Instructions
- Bring a large pot of water to a rolling boil. Add a pinch of salt, then drop in the bok choy for 1 minute—just until the leaves wilt slightly. (Tip: This “flash blanch” locks in color and reduces stir-fry time.)
- Drain and immediately plunge the greens into an ice bath or rinse under cold water. Pat dry on clean kitchen towels—moisture leads to splatter later.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add garlic and ginger; stir for about 30 seconds until fragrant.
- Toss in the drained bok choy, cut-side down first, letting the stems sear for 1–2 minutes. Flip and stir so each piece gets a bit of golden char.
- Drizzle in the soy sauce and sesame oil, stirring constantly to coat every leaf. If you crave a little kick, sprinkle in the red pepper flakes here.
- Remove from heat, stir in half the scallions, then plate. Garnish with sesame seeds and the rest of the scallions. Serve with lime wedges for squeezing.
Notes
I’ve learned that even a one-minute blanch makes a huge difference—skip it, and you risk overcooked, dull greens. Also, don’t crowd the pan; give every stem some space to caramelize. Play with pepper flakes: I sometimes use Szechuan pepper for a tingly buzz. And if you like your veggies extra shiny, a quick swirl of rice vinegar brightens both flavor and appearance.
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