Go Back
+ servings
stir fried bok choy with garlic and ginger on a plate
Print Pin
4.34 from 3 votes

Bok Choy

Learn how to cook bok choy with this easy stir-fry recipe! This bok choy stir-fry with garlic and ginger is a popular and healthy Asian side dish!
Course Side Dish
Cuisine Asian
Keyword baby bok choy, bok choy stir fry, garlic bok choy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 99kcal
Author Aline Cueni


  • 2 tbsp oil
  • 12 oz baby bok choy halved (Note 1)
  • toasted sesame seeds optional

Stir-Fry Sauce


  • 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!


  1. Bak 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.
  2. Leftovers can be stored for up to 3 days in an airtight container in the refrigerator.
  3. Reheat in a wok or microwave.


Calories: 99kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 810mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3785IU | Vitamin C: 39mg | Calcium: 101mg | Iron: 1mg