Savory Bok Choy Stir-Fry

🕒 Prep: 10 min
🔥 Cook: 5 min
🍽 Serves: 8

Welcome to a quick and flavorful dish that will elevate your weeknight dinner: Savory Bok Choy Stir-Fry. This recipe showcases the tender crunch and subtle sweetness of bok choy, enhanced by a savory garlic-soy sauce. Perfect for when you want a nutritious, tasty meal without the fuss.

Why You'll Love This Recipe

  • Quick and easy, ready in under 15 minutes.
  • Uses simple, everyday ingredients.
  • Healthy and packed with nutrients.
  • Perfect as a side dish or a light main course.

Ingredients

1 lb bok choy
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon black pepper
Salt to taste

Step-by-step Instructions

First, give your bok choy a good rinse under cold water. This leafy green can carry a bit of grit, so make sure it's clean. Pat it dry with a kitchen towel to remove excess moisture. Next, on a cutting board, chop the bok choy into bite-sized pieces, keeping the leaves and stalks separate. The stalks are thicker and will need a bit more cooking time.

Heat up your skillet over medium-high heat and add the olive oil. Once the oil is shimmering, toss in the minced garlic. Stir it around for about 30 seconds — you want it fragrant, not burnt. Now, add the bok choy stalks. Stir-fry them for about 3 to 4 minutes. They should be tender but still have a nice crunch.

Now it's time to add the bok choy leaves along with the soy sauce, sesame oil, black pepper, and a sprinkle of salt. Stir everything together for another 2 minutes. You'll know it's done when the leaves are wilted and a vibrant green. Serve it up right away for the best flavor and texture.

Tips & Tricks

  • For extra flavor, add a pinch of red pepper flakes when sautéing the garlic.
  • Use tamari instead of soy sauce for a gluten-free version.
  • If you prefer a bit more protein, toss in some cooked chicken or tofu.
  • To keep the bok choy crisp, avoid overcooking the stalks.

Serving Suggestions

This stir-fry pairs beautifully with steamed jasmine rice or quinoa for a complete meal. It's also fantastic alongside grilled fish or chicken, adding a fresh and crunchy element to your plate.

Frequently Asked Questions

Can I use baby bok choy instead?
Yes, baby bok choy works excellently in this recipe. It’s milder and cooks even faster.
What can I substitute for sesame oil?
If you’re out of sesame oil, you can use a light drizzle of toasted sesame seeds for a similar flavor.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet before serving.

Ingredients Explained

Bok choy is the star of this dish; its crisp stalks and tender leaves provide a delightful texture contrast. Olive oil is used to sauté the garlic, adding a rich base flavor. Garlic, when minced and lightly cooked, releases a mouthwatering aroma that sets the stage for the rest of the dish. Soy sauce brings a salty, umami depth, while a touch of sesame oil adds a nutty finish. Black pepper provides a subtle kick, and salt can be adjusted to taste for balance.

Simplified Instructions

1. Rinse the bok choy thoroughly under cold water and pat dry.
2. Cut the bok choy into bite-sized pieces, separating the leaves from the stalks.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add minced garlic and sauté for 30 seconds until fragrant.
5. Add the bok choy stalks to the skillet and stir-fry for 3-4 minutes until tender.
6. Add the bok choy leaves, soy sauce, sesame oil, black pepper, and salt.
7. Stir-fry for another 2 minutes until the leaves are wilted and bright green.
8. Serve immediately and enjoy!

Ratings and Comments

Thank you for your rating!