Stir Fried Bok Choy is a simple and tasty side dish that is hearty, healthy and ready in 10 minutes. This stir fry baby bok choy recipe produces crisp, tender bok choy with delicious garlic and ginger flavors.
If you are looking for a main dish to go with baby bok choy, I recommend Honey Soy Baked Chicken Drumsticks, Oven Baked Salmon or Cauliflower Fried Rice.
Cooking bok choy is quick and easy and although this nutrient-dense green vegetable can be cooked in many ways, this stir-fry method is one of my favorites.
I will share with you how to buy, prepare and cook this highly nutritious vegetable plus my tips for the best stir fried bok choy ever!
What Is Bok Choy
Bok Choy, Pak Choi or Chinese White Cabbage (Brassica rapa var. chinensis) is a nutritious vegetable found in Asian cuisine. With tender green leaves and thick, crunchy white stalks, bok choy is closely related to napa cabbage, mizuna and parsnips.
There are many varieties of bok choy, but what you will find in most supermarkets is two different sizes; regular bok choy (or large) and baby bok choy.
What Does Bok Choy Taste Like?
The taste of bok choy depends on when it was harvested. Very young leaves of baby bok choy have a mild lettuce flavor. These leaves are sometimes added to lettuce mixes sold at supermarkets.
The green leaves of baby bok choy have a taste similar to spinach with a slightly mild bitterness. As the bok choy matures, it’s bitterness increases a bit. The stalks are crunchy with a mild peppery taste.
Is Bok Choy Healthy?
Yes! This cruciferous vegetable is rich in vitamins, minerals and nutrients. It contains antioxidants and a good amount of calcium. Bok choy also has anti-inflammatory properties, promotes cardiovascular health, can help lower blood pressure and has certain anti-cancer properties.
Bok choy is low in calories (9 calories per cup) and is a good source of dietary fiber.
How To Select Bok Choy
Whether you get regular bokchoy (large) or baby bok choy, pick one that is firm and without brown spots. The green leaves should look bright and not wilted. The stalks should be off white, although some varieties have a light yellow hue.
How To Prepare Bok Choy
It’s important to thoroughly wash bok choy as dirt usually accumulates between the leaves around the core at the base of the plant.
Both regular (or large) and baby bok choy can be cut before cooking. You can rinse the cut pieces under cold running water or soak them in a bowl of cold water swishing them around to remove any dirt.
When cutting regular bok choy, cut off a portion of the base then remove the individual leaves and cut them as needed. You can cut baby bok choy in halves or quarters depending on its size. Very small baby bok choy can be left whole.
How To Eat Bok Choy
Bok Choy can be eaten raw, chopped or shredded in salads and slaws. However, my favorite way to eat bok choy is cooked. There are many ways to cook bok choy – steamed, braised in soups or broths, sautéed and in stir fries. This Asian vegetable can also be fermented much like kimchi or sauerkraut.
Stir Fry Bok Choy Ingredients
- Baby Bok Choy: Cut in halves. You can cut the bigger ones into quarters.
- Soy sauce: Use low sodium if you prefer and tamari if you are following a gluten-free lifestyle.
- Broth or Water: I prefer using broth as it adds flavor. Vegetable or chicken broth can be used.
- Sugar or Honey: Maple syrup can also be used.
- Asian sesame oil: Use roasted sesame oil. Roasted or toasted sesame oil is darker in color, almost like breakfast syrup and has a deep and rich sesame flavor.
- Oil: This is for stir frying or sautéing. Any mild oil like vegetable oil, canola or avocado oil will work.
- Garlic: I use fresh garlic. The next best option is garlic paste.
- Ginger: I use fresh ginger. The next best option is ginger paste.
- Chili Flakes: This is optional if you want to add a little bit of spice and heat. Chili oil is also a good alternative.
- Sesame Seeds: As garnish. You can toast the seeds in a dry skillet for extra flavor.
How To Make Stir Fried Bok Choy
- Prep: Wash and drain the bok choy and cut into halves or quarters as needed.
- Mix Sauce: Combine the soy sauce, water or broth, sugar and sesame oil.
- Stir Fry: Cook the garlic and ginger until aromatic. Add the baby bok choy and stir to coat with the oil mixture. Add the sauce mixture and stir to combine. Cover and cook for a couple of minutes until the bok choy is tender and a bit wilted. Stir in chili flakes (optional).
- Serve: Remove from the heat and serve sprinkled with sesame seeds.
Storing and Reheating
Chinese Bok Choy Stir Fry will keep in an airtight container in the refrigerator for 3-4 days. To reheat, microwave at 40-seconds intervals until warm through. You can also cook bok choy in a skillet on the stove top.
Bok Choy Recipe Tips
- Serve stir fried bok choy with white rice or with this delicious jasmine rice ginger and lemongrass, Chinese noodles, ramen noodles or potstickers for a fantastic meal.
- You can add other veggies to this recipe.
- Cook bok choy stir fry in a large wok or skillet.
- Add bok choy to soups and stews.
Take A Look At These Other Asian Recipes:
- Asian Slaw with Peanut Sesame Ginger Dressing
- Asian Peanut Sesame Noodles
- Chicken Satay
- Instant Pot Teriyaki Chicken
- Beef with Broccoli Recipe
- Korean Ground Beef Bowl
Stir Fried Bok Choy
Ingredients
- 8 heads baby bok choy or about 1.5 pounds
- 1 tablespoon soy sauce
- 1 tablespoon broth or water
- 1 teaspoon sugar or honey
- 1 teaspoon Asian sesame oil roasted
- 1 tablespoon vegetable oil canola oil or peanut oil.
- 2 cloves garlic minced or grated
- 1/2 inch piece of fresh ginger peeled and minced or grated (about a teaspoon)
- ¼ Chili flakes
optional
- Sesame seeds for garnishing
Instructions
- Rinse the bok choy under cold running water. Remove any large outer leaves and using a paring knife slice off the tough ends. Wash to remove any dirt between the leaves. Transfer to a colander to drain.
- Cut the bok choy in half lengthwise. If you have very large bok choy, you can cut it into quarters lengthwise. Very small bok choy can be left whole.
- In a small bowl, mix the soy sauce, water or broth, sugar and sesame oil.
- In a large wok or skillet, heat the vegetable oil over medium heat. Add the garlic and ginger and cook stirring constantly for about 30 seconds or until fragrant.
- Add the baby bok choy and stir to coat with the oil mixture. Add the soy sauce mixture and stir to combine.
- Cover the wok or skillet and reduce the heat to medium-low. Cook for about 1 – 2 minutes or until the bok choy is tender and a bit wilted. Uncover and cook for about 30 seconds. Stir in the chili flakes (if using).
- Remove from the heat. Transfer to a serving platter and garnish with sesame seeds.
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