Garlic Ginger Bok Choy Stir-Fry Recipe

Introduction

This Garlic Ginger Bok Choy Stir-Fry is a quick and vibrant side dish inspired by Asian flavors. With tender bok choy, fragrant garlic, and fresh ginger, it’s perfect for adding a healthy, tasty boost to any meal.

Ingredients

• 1 tablespoon sesame oil (or neutral oil like canola or avocado)
• 4–5 cups baby bok choy (about 4–5 heads), halved or quartered
• 3 cloves garlic, thinly sliced or minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar (or lime juice)
• 1 teaspoon honey or maple syrup (optional, for balance)
• 1–2 teaspoons sesame seeds (for garnish)
• Optional: red pepper flakes or chili oil for heat

Instructions

1. Step 1: Rinse the bok choy thoroughly, separating the leaves if needed to remove dirt. Cut baby bok choy in half or quarters depending on size and pat dry with paper towels.
2. Step 2: Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced garlic and ginger and sauté for 30–60 seconds, stirring constantly to prevent burning.
3. Step 3: Add the bok choy to the pan and stir-fry for 3–5 minutes, turning frequently, until the greens are wilted and the stalks are slightly tender but still crisp.
4. Step 4: Stir in the soy sauce, rice vinegar, and honey (if using). Toss well to coat and cook for another 1–2 minutes. Then remove from heat.
5. Step 5: Transfer the stir-fry to a serving plate and garnish with sesame seeds and a sprinkle of red pepper flakes or a drizzle of chili oil if you like some heat.

Tips & Variations

• Use neutral oil such as canola or avocado oil if you prefer milder flavor than sesame oil.
• Add a splash of lime juice at the end for extra brightness if you don’t have rice vinegar.
• For a spicier kick, increase the red pepper flakes or add a teaspoon of chili garlic sauce while cooking.
• Try adding sliced mushrooms or snap peas for extra texture and flavor.
• Make it vegan by using maple syrup instead of honey.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave briefly to avoid overcooking the bok choy and losing its fresh texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bok choy instead of baby bok choy?

Yes, regular bok choy works as well. You may want to adjust the cooking time slightly to ensure the stalks become tender but not mushy.

Is this dish gluten-free?

To keep it gluten-free, use tamari instead of regular soy sauce or ensure you buy a gluten-free soy sauce.

Garlic Ginger Bok Choy Stir-Fry Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

A quick and vibrant Asian-inspired side dish, Garlic Ginger Bok Choy Stir-Fry offers tender crisp bok choy sautéed with aromatic garlic and fresh ginger, enhanced with savory soy sauce and a touch of sweetness. This healthy, easy-to-make stir-fry is perfect for adding a flavorful green vegetable to any meal.

• Author: Hannah
• Prep Time: 5 minutes
• Cook Time: 8–10 minutes
• Total Time: 13–15 minutes
• Yield: Serves 2–4 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Ingredients

• 1 tablespoon sesame oil (or neutral oil like canola or avocado)
• 4–5 cups baby bok choy (about 4–5 heads), halved or quartered
• 3 cloves garlic, thinly sliced or minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar (or lime juice)
• 1 teaspoon honey or maple syrup (optional, for balance)
• 1–2 teaspoons sesame seeds (for garnish)
• Optional: red pepper flakes or chili oil for heat

Instructions

1. Prep the bok choy: Rinse bok choy thoroughly, separating the leaves as needed to remove any dirt. Depending on size, cut baby bok choy in half or quarters. Pat dry using paper towels to ensure no excess water affects the stir-fry.
2. Heat the oil: In a large skillet or wok, heat the sesame oil over medium-high heat until shimmering. Add the sliced or minced garlic and minced ginger, sautéing for 30 to 60 seconds while stirring constantly to release fragrance and prevent burning.
3. Stir-fry the bok choy: Add the prepared bok choy to the pan. Stir-fry for 3 to 5 minutes, tossing frequently until the green leaves are wilted and the stalks become tender yet retain a slight crispness.
4. Add seasoning: Stir in the low-sodium soy sauce, rice vinegar (or lime juice), and honey or maple syrup if using. Toss well to evenly coat the bok choy. Cook for an additional 1 to 2 minutes to meld flavors, then remove the pan from the heat.
5. Finish and serve: Transfer the stir-fried bok choy to a serving plate and garnish with sesame seeds. Add a pinch of red pepper flakes or a drizzle of chili oil for optional heat and extra flavor. Serve immediately.

Notes

• Choose baby bok choy for tender stalks and quick cooking.
• Dry the bok choy well to prevent steaming rather than stir-frying.
• Adjust sweetness or acidity by varying honey/maple syrup and rice vinegar to taste.
• For added spice, use chili oil or red pepper flakes according to preference.
• Serve as a nutritious side to steamed rice, grilled meats, or tofu dishes for a balanced meal.
• Use low-sodium soy sauce to keep sodium levels moderate.

Keywords: bok choy stir fry, garlic ginger bok choy, quick vegetable side, Asian side dish, healthy stir fry, easy bok choy recipe