Learn how to whip up a super quick garlic ginger bok choy stir fry that brings fresh Asian flavors straight to your kitchen.
If you've ever wondered how to turn simple bok choy into a fast, flavorful side dish, this garlic ginger bok choy stir fry is exactly what you need. It's fresh, light, and bursting with those classic Asian aromatics that make any meal instantly more delicious.
Why You'll Love This Recipe
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Good To Know
Bok choy is a mild, leafy green that's super popular in Chinese cooking. It has tender dark leaves, crunchy white stems, and is naturally packed with vitamins, minerals, fiber, and antioxidants.
Baby bok choy is especially great for stir-fries because it's extra tender and cooks in just a few minutes. You can find it in any Asian grocery store and most well-stocked supermarkets.
Bok choy is also very versatile - you can use it in noodle dishes, ramen soups, salads, or quick stir-fries like this one. Here are my favorite recipes featuring bok choy:
Ingredients
- Bok Choy: I love to use baby bok choy. Available in any Asia Shop or in major grocery stores. Regular bok choy works too! 😉
- Garlic & Ginger: Add delicious flavors!
- Stir-Fry Sauce: Soy Sauce, Rice Vinegar, Sesame Oil, Sugar, Cornstarch, Pepper! If you like it hot, add a pinch of red pepper flakes to the sauce!
See recipe card for quantities.
How To Make
- Wash with cold water and remove dirt, then cut bok choy lengthwise in halves and make sure the core stays intact.
- Heat a wok or large non-stick pan over medium-high heat with one tablespoon oil. Working in batches, add bok choy cut-side down and cook for 3 minutes until lightly browned without moving. Set aside.
- Add one tablespoon of oil along with the minced garlic and ginger to the wok, sauté for one minute.
- Mix soy sauce, water, rice vinegar, sesame oil, brown sugar, cornstarch, and black pepper in a small bowl and add it to the skillet. Cook for half a minute until slightly thickened.
- Add bok choy cut-side up and cook for another 2-3 minutes, tossing occasionally, until fork-tender. Transfer to a plate and sprinkle with toasted sesame seeds (optional). Serve immediately!
Storage Instructions
Store cooked bok choy in an airtight container in the fridge. Stays good for 2-3 days.
Reheat in a wok or microwave.
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📖 Recipe
Garlic Ginger Bok Choy Stir Fry
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 2 tablespoon oil
- 12 oz baby bok choy, halved, see notes
- toasted sesame seeds, optional
Stir-Fry Sauce
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 3 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon rice vinegar, or mirin
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- ½ teaspoon cornstarch
- ⅛ teaspoon black pepper
Instructions
- Cut bok choy lengthwise in halves and make sure the core stays intact.
- Heat a wok or large skillet with one tablespoon oil. Working in batches, add bok choy cut-side down and cook for 3 minutes until lightly browned without moving. Set aside.
- Add one tablespoon of oil along with the minced garlic and ginger to the wok, sauté for one minute.
- Mix soy sauce, water, rice vinegar, sesame oil, brown sugar, cornstarch, and black pepper in a small bowl and add it to the skillet. Cook for half a minute until slightly thickened, then add bok choy cut-side up and cook for another 2-3 minutes, tossing occasionally, until fork-tender.
- Transfer to a plate and sprinkle with toasted sesame seeds (optional). Serve immediately!
Notes
- Bok Choy: I love to use baby bok choy for this recipe. Available in any Asia Shop or in major grocery stores. Regular bok choy works too! 😉 12 ounces (350g) are approx. 6 baby bok choy or 3-4 regular bok choy.
- Leftovers can be stored for up to 3 days in an airtight container in the refrigerator.
- Reheat in a wok or microwave.
Equipment
Nutrition
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I added butter beans and made it into a stew. Glorious
Great Idea, Sandra!