Description
A quick, healthy, and flavorful stir-fry! Baby bok choy cooked with garlic, soy sauce, and a touch of sesame oil creates a tender-crisp, nutrient-packed side dish that’s perfect for weeknight dinners. Quick to make, versatile, and pairs beautifully with rice, noodles, or grilled proteins.
Ingredients
1 pound baby bok choy (3–4 small heads)
3 garlic cloves, minced
2 tablespoons soy sauce (low sodium recommended)
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 tablespoons water or vegetable broth
Optional garnish: sesame seeds or chopped scallions
Optional: ¼ teaspoon chili flakes
Instructions
Prep the bok choy: Wash thoroughly, trim root ends, separate stems from leaves if thick, and pat dry.
Heat the pan: Heat 1 tablespoon vegetable oil in a skillet or wok over medium-high heat.
Sauté garlic: Add minced garlic and stir for 30 seconds until fragrant. Avoid burning.
Cook stems: Add bok choy stems and stir-fry for 2–3 minutes. Add 2 tablespoons water or broth if needed.
Add leaves: Add bok choy leaves and stir-fry 1–2 minutes until wilted.
Add sauces: Drizzle 2 tablespoons soy sauce and 1 teaspoon sesame oil. Toss gently to coat. Optional: sprinkle chili flakes.
Serve: Transfer to a plate, garnish with sesame seeds or scallions, and serve immediately.
Notes
Use fresh, crisp bok choy for maximum flavor and texture.
Stir-fry on high heat to preserve color and crunch.
Don’t overcrowd the pan—cook in batches if necessary.
Experiment with proteins or noodles to make it a full meal.
For a vegan twist, add tofu or mushrooms.
Make it keto-friendly by using butter or ghee instead of vegetable oil.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
Nutrition
- Serving Size: 2–3