Garlic Ginger Bok Choy Stir-Fry
This Garlic Ginger Bok Choy Stir-Fry is a vibrant, nutrient-packed side or main dish featuring crisp-tender bok choy sauteed with aromatic garlic and zesty ginger. Light soy sauce and a touch of sesame oil bring umami depth and a hint of smokiness. It’s a quick, 15-minute stir-fry that’s fresh, clean, and effortlessly delicious—perfect for weeknight dinners or meal prep.
Time:
Prep Time: 10 minutes
Cook Time: 5–7 minutes
Total Time: 15–20 minutes
Ingredients:
1 lb (450g) baby bok choy (or regular bok choy, halved or chopped)
1 tablespoon olive oil (or avocado oil)
1 tablespoon sesame oil or olive oil
3–4 garlic cloves, finely minced
1 tablespoon fresh ginger, grated or finely minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon rice vinegar or lime juice (optional, for brightness)
1/2 teaspoon sugar or honey (balances flavors)
Pinch of red pepper flakes or sliced fresh chili (optional, for heat)
Toasted sesame seeds or chopped scallions, for garnish
Instructions:
1. Prepare Bok Choy:
Wash thoroughly to remove grit. Cut baby bok choy in half lengthwise. If using regular bok choy, chop into bite-sized pieces (separate stems and leaves).
2. Mix Sauce (Optional):
In a small bowl, combine soy sauce, rice vinegar, and sugar/honey. Set aside.
3. Sauté Aromatics:
Heat the olive oil in a large skillet or wok over medium-high heat.
Add minced garlic and ginger. Stir-fry for 30 seconds to 1 minute until fragrant—be careful not to burn them.
4. Add Bok Choy:
Add the bok choy stems (if using regular bok choy) first and stir-fry for 2–3 minutes.
Then add the leaves (or whole baby bok choy) and stir-fry another 2–3 minutes until wilted but still vibrant and crisp-tender.
5. Add Sauce:
Pour in the soy sauce mixture and stir to coat evenly.
Cook another 1–2 minutes, just until the liquid is slightly reduced and absorbed.
6. Finish and Serve:
Drizzle with sesame oil.
Garnish with sesame seeds or chopped scallions if desired.
Serve hot over rice, noodles, or as a side.
Notes & Tips:
Don’t overcook: bok choy. You want it slightly crisp with a tender bite.
Add protein: Toss in tofu, shrimp, or chicken to turn this into a full meal.
Flavor boost: Add a splash of oyster sauce or hoisin for extra umami.
Oil note: Use high-smoke point oils like peanut or avocado for better stir-frying.
Spice it up: Add chili garlic sauce or sriracha for more heat.
Frequently asked questions FAQs:
Q: Can I use frozen bok choy?
A: Fresh is best, but if frozen is your only option, thaw and squeeze out excess water before stir-frying to prevent sogginess.
Q: What’s the difference between baby bok choy and regular bok choy?
A: Baby bok choy is smaller, more tender, and sweeter. Regular bok choy has thicker stems and may need slightly longer cooking time.
Q: Can I make this ahead of time?
A: Yes, but it’s best served fresh. Leftovers can be stored in the fridge for 2–3 days and reheated in a pan.
Q: Is this dish vegan and gluten-free?
A: It’s vegan by default. Use tamari or coconut aminos instead of soy sauce for gluten-free.
Nutritional Information
Calories: 100–12g
Protein: 2–3g
Carbohydrates: 7–9g
Fiber: 2–3g
Fat: 7–9g (mostly from sesame and cooking oil)
Sodium: ~400–600mg (depends on soy sauce used)
Note: Nutritional values vary based on portion size and ingredients.