Garlic Stir-fried Bok Choy
Garlic Stir-fried Bok Choy
Ingredients
For the Stir-fry
- 2 pounds bok choy, cleaned, trimmed, and cut into 1-inch pieces
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1/2 teaspoon red pepper flakes, optional
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, or vegetarian stir-fry sauce
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
- 1/4 cup water, or vegetable broth
- 1 teaspoon cornstarch
Instructions
- 1
Prepare the bok choy: Wash the bok choy thoroughly, trim off the very ends of the stalks, and separate the leaves. For larger leaves, cut them in half lengthwise. Set aside.
⏱️ 5 min
- 2
Prepare the aromatics and sauce: Mince the garlic and grate the fresh ginger. In a small bowl, whisk together the soy sauce, oyster sauce (or vegetarian stir-fry sauce), rice vinegar, granulated sugar, sesame oil, water (or vegetable broth), and cornstarch until well combined and no lumps remain. Set aside.
⏱️ 5 min
- 3
Heat the wok: Heat the vegetable oil in a large wok or a large skillet over medium-high heat until shimmering.
⏱️ 1 min
- 4
Sauté aromatics: Add the minced garlic, grated ginger, and red pepper flakes (if using) to the hot oil. Stir-fry for about 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Stir-fry bok choy: Add the prepared bok choy to the wok. Stir-fry for 3 to 5 minutes, tossing frequently, until the bok choy is tender-crisp and bright green. The stalks should be slightly softened, but still have a bite.
⏱️ 4 min
- 6
Add the sauce: Give the prepared sauce a quick whisk again, then pour it over the bok choy in the wok. Stir continuously for 1 to 2 minutes, allowing the sauce to thicken and coat the bok choy evenly.
⏱️ 2 min
- 7
Serve: Remove from heat and serve immediately as a delicious side dish. It pairs wonderfully with steamed rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Stir-fried Bok Choy
Ingredients
For the Stir-fry
- 2 pounds bok choy, cleaned, trimmed, and cut into 1-inch pieces
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1/2 teaspoon red pepper flakes, optional
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, or vegetarian stir-fry sauce
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
- 1/4 cup water, or vegetable broth
- 1 teaspoon cornstarch
Instructions
- 1
Prepare the bok choy: Wash the bok choy thoroughly, trim off the very ends of the stalks, and separate the leaves. For larger leaves, cut them in half lengthwise. Set aside.
⏱️ 5 min - 2
Prepare the aromatics and sauce: Mince the garlic and grate the fresh ginger. In a small bowl, whisk together the soy sauce, oyster sauce (or vegetarian stir-fry sauce), rice vinegar, granulated sugar, sesame oil, water (or vegetable broth), and cornstarch until well combined and no lumps remain. Set aside.
⏱️ 5 min - 3
Heat the wok: Heat the vegetable oil in a large wok or a large skillet over medium-high heat until shimmering.
⏱️ 1 min - 4
Sauté aromatics: Add the minced garlic, grated ginger, and red pepper flakes (if using) to the hot oil. Stir-fry for about 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Stir-fry bok choy: Add the prepared bok choy to the wok. Stir-fry for 3 to 5 minutes, tossing frequently, until the bok choy is tender-crisp and bright green. The stalks should be slightly softened, but still have a bite.
⏱️ 4 min - 6
Add the sauce: Give the prepared sauce a quick whisk again, then pour it over the bok choy in the wok. Stir continuously for 1 to 2 minutes, allowing the sauce to thicken and coat the bok choy evenly.
⏱️ 2 min - 7
Serve: Remove from heat and serve immediately as a delicious side dish. It pairs wonderfully with steamed rice or noodles.
⏱️ 1 min