Meet the recipe that turns simple greens into a standout side dish — Traditional Bok Choy Stir-Fry. This quick and easy recipe highlights the natural crunch and flavor of bok choy, making it a go-to favorite for busy weeknights or when you need a fresh, vibrant addition to your meal.
Bok choy is the star of the show, bringing a crisp texture and mild flavor that absorbs sauces beautifully. Vegetable oil is used for stir-frying due to its high smoke point, ensuring the bok choy cooks evenly without burning. Garlic adds a fragrant, savory depth that complements the fresh greens. Soy sauce provides a salty, umami punch, enhancing the overall flavor. Sesame oil is drizzled at the end for a nutty aroma that elevates the dish. A touch of salt and black pepper rounds out the seasoning, balancing all the flavors together.
This stir-fry makes a great side dish to grilled meats or tofu. Serve it over a bed of steamed jasmine rice for a complete meal. It also pairs wonderfully with a bowl of hot, comforting miso soup.
Start by giving your bok choy a good wash; dirt loves to hide in those leafy folds. Chop it into bite-sized pieces, separating the stems from the leaves as they cook at different rates. In a large frying pan, heat up the vegetable oil over medium-high heat. You want it hot enough so that a piece of garlic sizzles when it hits the oil.
Add the minced garlic to the pan, stirring it around for about 30 seconds — just until it releases that wonderful aroma. Be careful not to let it burn. Next, toss in the bok choy stems first, giving them a head start for about a minute before adding the leaves. Stir-fry everything together for 3-4 minutes. The leaves should be wilted and bright green, while the stems remain crisp.
Pour in the soy sauce and continue stir-frying for another minute, making sure all the bok choy is well-coated. Drizzle the sesame oil over the top, then season with salt and black pepper. Give it one last toss to mix everything up. Serve it up immediately while it's still hot and vibrant.
Share