Bok Choy Recipe: Easy Healthy Chinese Stir-Fry
Fresh, crisp baby bok choy meets a garlicky, soy-based sauce in this easy, healthy Bok Choy Recipe—no fuss, no fancy tools, just vibrant vegetables ready in under 20 minutes.
Ingredients
- 1 lb (450 g) baby bok choy rinsed and halved lengthwise
- 2 tbsp neutral oil peanut, canola, or grapeseed
- 3 cloves garlic thinly sliced
- 1 tbsp fresh ginger minced
- 2 tbsp low-sodium soy sauce such as Kikkoman
- 1 tbsp oyster sauce
- 1 tsp sesame oil to finish
- 1/4 cup chicken broth or water
- 1/2 tsp crushed red pepper flakes optional, for a gentle kick
- 1 tbsp toasted sesame seeds optional garnish
Instructions
- Trim off any brown bits, then slice each bok choy in half lengthwise. If heads are large, quarter them for even cooking.
- Warm a wok or large skillet over medium-high heat until you see a wisp of smoke—about two minutes. Drizzle in the neutral oil.
- Toss in garlic and ginger. Stir constantly for 30 seconds until fragrant.
- Place the cut side down first, pressing gently. Let them sear for 1–2 minutes to get a light char.
- Once stems start to brown, stir in the leafy tops. They’ll wilt in under a minute.
- Pour in soy sauce, oyster sauce, and broth. Stir everything together, coating the vegetables. Let it bubble gently for 1–2 minutes so the flavors blend.
- Drizzle sesame oil over the top, sprinkle red pepper flakes if using, and toss once more. Transfer to a serving dish, garnish with sesame seeds, and dig in.
Notes
Learned while testing that overcrowding the pan leads to soggy stems—you want space for steam to escape. Peeling ginger with a spoon is faster and reduces waste compared to a knife.
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