Garlic Ginger Bok Choy Stir-Fry

This Garlic Ginger Bok Choy Stir-Fry is a fast, flavor-packed side dish that turns humble bok choy into something totally crave-worthy. With sizzling garlic, zesty ginger, and a glossy soy-based sauce, this stir-fry is bright, fresh, and totally slurpable (yes, even as a veggie). Whether you’re serving it up with rice, noodles, or as a side to your favorite protein, this recipe delivers big flavor in under 15 minutes.

Why You’ll Love It

Quick & Easy – Done in under 15 minutes, start to finish.
Flavor-Packed – Garlic, ginger, sesame oil… it hits all the right notes.
Healthy & Light – Naturally vegan, low-carb, and nutrient-rich.
Versatile – Serve it with rice, noodles, tofu, shrimp, or chicken.
No-Fuss Ingredients – Mostly pantry staples plus fresh bok choy!

Ingredients

For the Stir-Fry

Bok Choy (baby or regular, about 1 lb) – Mild, slightly sweet leafy greens. Cut baby bok choy in half or quarters; for regular bok choy, slice the stems and leaves separately.
Garlic (3–4 cloves, minced) – Adds that classic savory punch.
Fresh Ginger (1 tablespoon, finely grated) – Bright, warm, and a little spicy.
Soy Sauce (2 tablespoons) – Salty umami base for the stir-fry.
Oyster Sauce or Hoisin Sauce (1 tablespoon) – Optional, but adds rich, savory depth.
Toasted Sesame Oil (1 teaspoon) – For nuttiness and aroma—use at the end.
Neutral Oil (1 tablespoon, like canola or avocado) – For stir-frying over high heat.
Crushed Red Pepper Flakes (optional, ¼ teaspoon) – For a gentle kick.
Water (2–3 tablespoons) – Helps steam and tenderize the bok choy quickly.
Sesame Seeds (for garnish) – Optional, but they add a nice little crunch.

Instructions

1. Prep the Bok Choy

Rinse thoroughly to remove dirt or grit. Halve or quarter baby bok choy, or slice larger bok choy into 1″ stem pieces and leafy greens.

2. Heat the Oil

In a large skillet or wok, heat neutral oil over medium-high heat until shimmering.

3. Sauté Garlic & Ginger

Add the garlic and ginger, stirring constantly for 30 seconds to 1 minute until fragrant. Don’t let it burn!

4. Add Bok Choy

Toss in the bok choy and stir-fry for 1–2 minutes to sear slightly.

5. Add Sauce and Steam

Pour in soy sauce, optional oyster/hoisin sauce, red pepper flakes (if using), and a splash of water. Cover and cook for 2–3 minutes until the bok choy is tender-crisp and the greens are wilted.

6. Finish with Sesame Oil

Uncover, drizzle in sesame oil, toss everything together, and cook uncovered for 1 more minute to reduce the sauce slightly.

7. Serve

Sprinkle with sesame seeds and serve immediately—preferably over warm rice or noodles.

Nutrition Facts

Serving Size: 1 cup
Calories: 70
Sugar: 1g
Sodium: 480mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1.5g
Protein: 2g
Cholesterol: 0mg

Prep & Cook Time

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: Serves 3–4 as a side

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Sauté in a hot pan for 1–2 minutes or microwave in short bursts.
Freezing not recommended – bok choy tends to go mushy when frozen and reheated.

Tips for Success

Dry bok choy thoroughly after washing to prevent splattering in the pan.
Use high heat for a true stir-fry feel—this keeps the veggies vibrant and crisp.
Add a protein like shrimp, chicken, tofu, or tempeh to make it a full meal.
Double the sauce if you like things extra saucy or plan to serve with noodles.

FAQs

Q1: Can I use regular bok choy instead of baby bok choy?
Yes! Just separate the stems and leafy tops and cook the stems first since they take longer to soften.

Q2: Is this dish spicy?
Not unless you add the red pepper flakes. Feel free to leave them out for a milder flavor.

Q3: Can I make this gluten-free?
Yes—use gluten-free tamari or coconut aminos in place of soy sauce.

Q4: Can I add mushrooms or other veggies?
Absolutely! Shiitake, bell peppers, snap peas, or carrots are all great additions.

Q5: Do I need a wok?
Nope! A large skillet works just fine. Just make sure it’s hot and roomy enough to stir-fry.

Q6: How do I keep the bok choy from going soggy?
Don’t overcook it, and stir-fry over high heat to maintain texture.

Q7: Can I prep this ahead?
Yes—slice your bok choy and mix the sauce ahead. Cook just before serving for best texture.

Q8: What does sesame oil do?
It adds a nutty aroma and flavor. Always use toasted sesame oil, and add it at the end.

Q9: Can I serve this cold?
Technically yes, but it’s best warm. The flavors and textures shine when freshly cooked.

Q10: Can I double the recipe?
Definitely! Just make sure you have a larger pan or dish to accommodate the extra volume. Cooking time may need slight adjustments.

Conclusion

This Garlic Ginger Bok Choy Stir-Fry is the ultimate go-to when you need something fast, flavorful, and fuss-free. It’s healthy, vibrant, and so simple that once you make it, it might just end up on your weekly rotation. Grab those chopsticks—or a fork if you’re like the rest of us—and dig in.

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