Bok Choy Stir Fry
This Bok Choy Stir Fry is quick, vibrant, and packed with flavor! A perfect way to enjoy crisp baby bok choy with garlic, ginger, and savory soy sauce in minutes.
Servings: 4 servings
Ingredients
- 14 ounces baby bok choy fresh, vibrant greens
- 2 tablespoons vegetable oil
- 2 cloves garlic peeled and smashed
- 3 slices fresh ginger thin slices, peeled and smashed or chopped
- 4 tablespoons chicken stock or vegetable stock for vegetarian option
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon roasted sesame oil
Instructions
- Rinse the baby bok choy thoroughly under cold water to remove any dirt or grit. Pat dry with a clean kitchen towel. Cut in half lengthwise if large.
- Use the back of a knife to smash the garlic cloves. Slice thin rounds of ginger and smash lightly to release juices.
- Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- Add the smashed garlic and ginger to the hot oil. Stir-fry for 30 seconds to 1 minute until fragrant, avoiding burning.
- Add the baby bok choy to the wok, stirring quickly to coat in oil, garlic, and ginger.
- Pour in the chicken stock. Stir continuously for 2-3 minutes until bok choy is tender but still crisp.
- Sprinkle in sugar and soy sauce. Stir well and cook for another minute to meld flavors.
- Remove the wok from heat and drizzle in the roasted sesame oil. Stir to coat evenly.
- Serve immediately while hot and fresh.
Equipment
- Wok or large skillet
- Wooden spatula or tongs
- Knife and cutting board
- Measuring Spoons
Notes
- Use regular bok choy if baby bok choy is unavailable; adjust cooking time accordingly.
- Substitute vegetable oil with olive or coconut oil for different flavor profiles.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a skillet for best texture.