Bok Choy Recipe
Bright, crunchy, and bursting with flavor: this Bok Choy Recipe stir-fry brings tender stems and leafy greens together in a speedy, vibrant side dish that pairs perfectly with rice or noodles.
Ingredients
- 1.5 pounds baby bok choy halved lengthwise
- 2 tablespoons neutral oil (grapeseed or canola)
- 3 cloves garlic thinly sliced
- 1 inch piece fresh ginger julienned
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (preferably toasted)
- 1 teaspoon sugar or honey (balances the tang)
- Pinch red pepper flakes (optional)
- 2 scallions sliced on the diagonal (for garnish)
- Sesame seeds toasted (for garnish)
Instructions
- Heat your wok or large skillet over medium-high heat until it just begins to shimmer—about 1 minute. Use a spray or a teaspoon of oil first to test.
- Add the neutral oil, swirling to coat. Toss in the garlic and ginger; stir constantly until fragrant (about 20 seconds) to avoid burning.
- Slide in the bok choy stems first, and stir-fry for 2 minutes. You want them to get bright and slightly translucent.
- Flip to the leafy parts and stir for another minute—you’ll notice the leaves begin to wilt but stay vibrant.
- Pour in soy sauce, rice vinegar, sesame oil, and sugar. Stir vigorously so every leaf and stem glistens with sauce; it should sizzle lightly.
- If you like a bit of heat, sprinkle in red pepper flakes now. Keep tossing for 30 seconds—listen for that comforting hiss.
- Transfer to a serving platter, sprinkle sliced scallions and sesame seeds on top. Serve immediately for the best texture.
Notes
Store leftover stir-fried bok choy in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat—add a splash of water or broth to revive moisture. Freezing isn’t recommended, as the leaves may turn limp. For make-ahead meals, cook the sauce separately and toss with freshly sautéed greens just before serving.
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