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Bok Choy Stir-fry
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4.94 from 46 votes

Bok Choy Stir-fry

This basic bok choy stir-fry is a staple in our house. We've included instructions for any variety—it's easy to make, healthy, and goes with everything!
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Vegetables
Cuisine: Chinese
Servings: 4
Calories: 127kcal
Author: Kaitlin

Ingredients

  • 1½-1¾ pounds fresh bok choy (any variety; discard any yellowing leaves or bruised, browning stems)
  • 3 tablespoons neutral oil (any with a higher smoke point, such as peanut, avocado, vegetable, canola, or light olive oil)
  • 1 slice ginger (⅛-inch/3mm thick, 2-inches/5cm long; you can leave it as is, julienne it, or mince it. The more you break it down, the stronger the ginger flavor will be—we like it minced!)
  • 4 large cloves garlic roughly chopped
  • ½-¾ teaspoon salt (add higher end of range if not using MSG)
  • ½ teaspoon sesame oil (optional—parents Bill & Judy like it, Sarah and Kaitlin don’t!)
  • ⅛-¼ teaspoon MSG (optional)
  • ⅛ teaspoon white pepper
  • 1½ teaspoons cornstarch mixed into a slurry with 2 tablespoons (water)
US Customary - Metric

Instructions

Prepare/Wash your Bok Choy

  • If using smaller bok choy, cut them into halves lengthwise. Any pieces that look a bit too big can be cut into quarters. This will make them easier to eat and help loosen sand and dirt during washing.
  • If using medium or large bok choy, separate the bulbs into individual stems. Trim away the tough base. If they’re very large, cut the bok choy at a slight angle into 1-inch pieces. Note that it’s easier to wash large bok choy leaves/stems before cutting.
  • Throw the bok choy into a large bowl with lots of cold water. Agitate the veggies with your hands and/or use your faucet sprayer to loosen any dirt. Soak for 5 to 10 minutes (you can leave them for longer if you are prepping other things).
  • Scoop the veggies out of the water into a colander, and rinse the bowl clean of any sand. Repeat the process until you don’t see any dirt on the leaves or at the bottom of your bowl—usually 2 more times will do the trick. On the second or third soak, you can run your fingers on the stems to loosen any stubborn sand.
  • After the final wash, give your colander of bok choy a few good shakes to release any excess water.

Cooking the Bok Choy:

  • Heat your wok or a large pan over low heat, and add the oil and ginger. If you prefer a stronger garlicky flavor, add the garlic now. You can let it sizzle in the oil for 10-15 seconds, but don’t let it brown, or it will turn bitter. Add the veggies when the garlic is still white. If you like a fresher, more mild garlic flavor, add it in after salting the vegetables.
  • Add the veggies, and increase the heat to high. Stir-fry using a scooping motion so the oil and aromatics are evenly distributed.
  • Next, add salt, sesame oil (if using), the MSG (if using), and the white pepper. Stir-fry for another 1-2 minutes. Finish off with the cornstarch slurry, adding it to the center of the vegetables. Toss the vegetables until they are glistening. Plate and serve immediately.

Nutrition

Calories: 127kcal | Carbohydrates: 6g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 402mg | Potassium: 443mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7600IU | Vitamin C: 78mg | Calcium: 184mg | Iron: 1mg