Learn how to cook bok choy with this easy stir-fry recipe! This bok choy stir-fry with garlic and ginger is a popular and healthy Asian side dish!
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Good To Know
Bok choy is a popular vegetable in Asian, especially Chinese, cuisine that makes for a quick and healthy side. It is related to Chinese cabbage yet tastes much milder and has dark green leaves.
This tender Asian vegetable is healthy, low calorie, and full of fiber, calcium, vitamin A, vitamin C, vitamin K, minerals, and other nutrients that make it a beneficial addition to your diet. Bok choy is also rich in antioxidants, and it’s said to have potential anticancer benefits.
Especially popular is the mini version of it, also known as baby bok choy. Those are very tender and perfect for this stir-fry recipe. Baby bok choy is available in every Asia Shop and well-stocked grocery markets.
Bok choy is a versatile vegetable that can be used in many Asian recipes such as noodles, soups, salads, or stir-fry dishes.
Recipes Using Bok Choy
Recipes in which bok choy makes a beautiful addition:
Preparing Bok Choy in a Wok
In this recipe, I’ll show you how to prepare stir-fried bok choy super quickly and easily in a wok or large skillet. It is served with sautéed garlic and ginger, accompanied by a tasty, aromatic, and salty stir-fry sauce. You can top the whole thing with roasted sesame seeds if you like.
Ginger garlic bok choy makes a stunning, light, fresh, low-calorie, and flavorful side dish to any Asian meal!
Ingredients
See recipe card for quantities.
- Bok Choy → I love to use baby bok choy. Available in any Asia Shop or in major grocery stores. Regular bok choy works too! 😉
- Garlic & Ginger → Add delicious flavors!
- Stir-Fry Sauce → Soy Sauce, Rice Vinegar, Sesame Oil, Sugar, Cornstarch, Pepper!
Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Wash, then cut bok choy lengthwise in halves and make sure the core stays intact.
- Heat a wok or large skillet over medium-high heat with one tablespoon oil. Working in batches, add bok choy cut-side down and cook for 3 minutes until lightly browned without moving. Set aside.
- Add one tablespoon of oil along with the minced garlic and ginger to the wok, sauté for one minute.
- Mix soy sauce, water, rice vinegar, sesame oil, brown sugar, cornstarch, and black pepper in a small bowl and add it to the skillet. Cook for half a minute until slightly thickened.
- Add bok choy cut-side up and cook for another 2-3 minutes, tossing occasionally, until fork-tender.
- Transfer to a plate and sprinkle with toasted sesame seeds (optional). Serve immediately!
Storage
Store cooked bok choy in an airtight container in the fridge. Stays good for 2-3 days.
Reheat in a wok or microwave.
