Stir-Fried Bok Choy Recipe

Bok choy — it's definitely one of the more underrated vegetables, but it really has a lot to offer. Unlike many types of vegetables, where you'd have to cut off the stem, the whole bok choy plant is edible, from the leafy greens all the way down to the stalks. It is a type of cabbage, so you can definitely expect that flavor profile, though it also has a celery-like flavor, with the leaves themselves mostly tasting like lettuce, according to Foodiosity

Another great thing about bok choy is that there are countless ways to incorporate it into your diet, and recipe developer Ting Dalton provides the perfect way to cook it with this stir-fried recipe. "Stir fry bok choy is my go-to vegetable for all the Chinese dishes I make," Dalton explains. "It's healthy, delicious, and crunchy, and its earthy flavor goes so well with ingredients such as garlic and ginger. Plus it can be made in a matter of minutes." Quick, tasty, and healthy, this stir-fried bok choy recipe will help you incorporate a new veggie into your routine. 

Grab the ingredients to make stir-fried bok choy

You'll need three bok choy bulbs for this recipe, with their ends sliced and the leaves separated. Additionally, you'll need vegetable oil, garlic, a knob of fresh ginger, sesame oil, oyster sauce, and optionally, some sesame seeds for garnish.

"Sesame oil adds a wonderful toasted flavor to the vegetable, however, I tend not to use it to fry ingredients, as it can burn easily," Dalton says of the special ingredient. "In this recipe, I stir fry the bok choy in vegetable oil first, before adding sesame oil so the flavor can infuse the vegetable." Dalton also notes that the oyster sauce adds "another layer of sweetness" to the recipe, but if you don't have it, you can omit it or add a splash of soy sauce, instead. 

Chop, then stir-fry the garlic and ginger

First, you'll need to chop up the garlic and ginger. Crush the garlic cloves, peel them, and roughly chop them. Dalton notes that she likes to eat the roughly chopped pieces of garlic after they're stir-fried, but if you'd like, you can mince or finely chop the garlic to avoid those larger chunks. 

Repeat the chopping process with the knob of ginger. Then, place a wok on the stovetop over high heat and add in the vegetable oil, quickly followed by the minced garlic and ginger. Stir fry for about 10 seconds — just enough to emit those wonderful aromas. "The beauty of this recipe is that you can stir fry the bok choy with just ginger, or just garlic, or both," Dalton says. "It really is up to you, but the combination of both flavors are wonderful." 

Stir-fry the bok choy

Now, it's time to add in the star of the show. Add the bok choy leaves to the wok, and stir fry quickly, ensuring that each leaf is evenly coated in the oil, garlic, and ginger. Reduce the heat to medium-low and add the sesame oil, followed by the oyster sauce. Stir fry for another 30 seconds, making sure all the ingredients are evenly distributed on the bok choy before cutting the heat.

Serve your stir-fried bok choy with sesame seeds

This bok choy is best served immediately, with the extra sauce spooned over the top, and even better yet with some sesame seeds added for garnish. This bok choy would be best paired alongside Asian-inspired dishes, like a stir fry, though you could pair it with any main course. It's fresh and flavorful, and thanks to this stir-fried cooking method, bok choy has never been more appealing. 

Stir-Fried Bok Choy Recipe
5 from 54 ratings
Step up your side dish game by skipping the broccoli or salad and giving this easy stir-fried bok choy recipe a try. Bonus: It takes just 10 minutes to make.
Prep Time
Cook Time
cooked bok choy on platter
Total time: 10 minutes
  • 2 garlic cloves
  • 1-inch piece fresh ginger
  • 1 tablespoon vegetable oil
  • 3 bok choy bulbs, ends sliced and leaves separated
  • 2 teaspoons light sesame oil
  • 1 tablespoon oyster sauce
Optional Ingredients
  • sesame seeds, for garnish
  1. Peel and crush the garlic, then chop it roughly. Do the same to the ginger and chop it finely. Set aside.
  2. In a large wok or skillet, heat the vegetable oil on high. Working quickly, add the ginger and garlic and stir fry for 10 seconds.
  3. Add the bok choy leaves and stir fry quickly, making sure to coat the vegetable in the garlic and ginger.
  4. Turn the heat down to medium-low and add the sesame oil. Combined the bok ahoy with the sesame oil, then add the oyster sauce and do the same. Stir fry for another 30 seconds.
  5. Serve immediately, spooning excess sauce, garlic, and ginger over the top. Sprinkle with sesame seeds, if desired.
Calories per Serving 86
Total Fat 6.1 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 7.2 g
Dietary Fiber 2.2 g
Total Sugars 2.5 g
Sodium 139.1 mg
Protein 2.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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