Bok Choy Stir Fry Recipe

I absolutely adore this bok choy stir-fry recipe because it’s a super quick and healthy side dish that brings restaurant-quality flavors right into my kitchen. The combination of garlic, ginger, and a touch of sesame oil makes it both aromatic and irresistible, plus it pairs perfectly with any main dish I’m whipping up!

Stir-Fried Bok Choy is a fast dish that I love for its simplicity and nutritional benefits. I like to keep it fresh and light, using lots of garlic and ginger, with a touch of umami from oyster sauce.

A sprinkle of sliced scallions makes a crisp finish.

Ingredients

1 tablespoon vegetable oil
Supplying heart-healthy fats for cooking.

3 cloves garlic, minced.

This adds robust flavor and contains antioxidants.

1 tablespoon minced ginger: Enhances flavor; aids digestion.

One pound of bok choy, trimmed and chopped: An abundant source of vitamins A, C, and K.

Soy sauce, 2 tablespoons: Provides umami; also supplies sodium for taste.

1 tablespoon oyster sauce; enhances depth with a savory and slightly sweet flavor.

1 teaspoon sesame oil: Aromatic; supplies healthy fats.

1/4 teaspoon crushed red pepper flakes (optional): Contributes warmth and zest.

Two scallions, sliced (for garnish): A fresh flavor; providing vitamins A and C.

Ingredient Quantities

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• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 pound bok choy, trimmed and chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 2 scallions, sliced (for garnish)

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Instructions

1. A large skillet or wok should be heated over medium-high heat, with 1 tablespoon of vegetable oil added.

2. Add the minced ginger and garlic to the heated oil. Stir-fry for around 30 seconds until the scent of them fills the kitchen.

3. Include the cut-up bok choy in the skillet and stir it around so that it is well coated with the garlic and ginger.

4. In a bowl, mix together 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce.

5. Keep stir-frying the bok choy for about 3-4 minutes more until the green parts are very tender and the stems seem softer and slightly wilted.

6. Add 1 teaspoon of sesame oil and stir to combine.

7. Add 1/4 teaspoon of crushed red pepper flakes if you want to spice it up.

8. Adjust seasoning with salt and pepper, if needed.

9. Move the bok choy that has been stir-fried to a serving platter.

10. Garnish with sliced scallions and serve immediately. This is a quick side that can be made while your main dish cooks. Enjoy! Flavors ping back and forth in this colorful dish.

Equipment Needed

1. Large skillet or wok
2. Stirring spoon or spatula
3. Measuring spoons
4. Knife
5. Cutting board
6. Bowl
7. Serving platter

FAQ

• Q: Can I use a different type of oil?A: Yes, you can substitute any neutral oil, such as canola or grapeseed oil, for vegetable oil.
• Q: How do I prepare the bok choy?A: Cut off the base, separate the leaves, and chop the bok choy into pieces the size of bites. Wash it very well to get rid of dirt.
• Q: Is there an alternative to oyster sauce?A: You can use a vegan version of oyster sauce or hoisin sauce for a slightly different taste.
• Q: How can I add more protein to this dish?A: Think about including cooked tofu, chicken, or shrimp that has been cooked separately and then stirred in with the bok choy.
• Q: Can I adjust the spice level?A: Certainly, you can boost or cut back on the quantity of crushed red pepper flakes to match your palate.
• Q: How long does this dish stay fresh?This stir fry is best savored right after making it but can be stored in the fridge in an airtight container for up to 2 days.
• Q: What can I serve with bok choy stir fry?It works nicely with steamed rice, quinoa, or as a side dish to round out a plate with a main course protein.

Substitutions and Variations

1 tablespoon vegetable oil – Canola oil or olive oil can be used as a substitute.
2 tablespoons soy sauce – For a gluten-free option, substitute with tamari or coconut aminos.
1 tablespoon oyster sauce – If you’re vegetarian, substitute hoisin sauce or mushroom sauce.
1 teaspoon sesame oil \n\n Substitute with toasted sesame oil for a more robust flavor.
1 small onion, minced – Substitute with 1/2 teaspoon onion powder.

Pro Tips

1. Pre-heat the Oil Properly Ensure the vegetable oil is hot before adding the garlic and ginger. This prevents the aromatics from becoming too oily and helps them release their flavors more effectively.

2. Control the Heat Stir-fry the bok choy over medium-high heat and keep it moving in the pan. This ensures that it cooks evenly and retains a slight crisp texture.

3. Separate Bok Choy Stems and Leaves If using larger bok choy, consider separating the stems from the leaves. Add the stems to the pan a minute or two before the leaves so they have enough time to become tender without overcooking the leaves.

4. Enhance Flavor with a Splash of Broth If you want to infuse even more flavor, deglaze the pan with a splash of chicken or vegetable broth when you add the sauces. This adds depth to the dish.

5. Finish with Fresh Lime Just before serving, a light squeeze of fresh lime over the dish can add a bright freshness and enhance the overall flavor.