If there’s one veggie dish I always come back to, it’s this bok choy stir-fry. It’s quick, fresh, and the perfect side to nearly any meal—whether you’re cooking up a homestyle chicken curry, a lazy bowl of noodles, or a proper Chinese dinner spread. This one’s become a regular at my dinner table, especially on those nights when I realize I’ve got bok choy in the fridge and zero plan for dinner.
Why This Simple Stir-Fry Works So Well
Sometimes, the best dishes are the ones that take the least effort. This bok choy stir-fry is a great example—it’s fast, uses just a few ingredients, and still tastes like something you’d order at your favorite Chinese restaurant.
The trick is in the small things: fresh ginger, just enough garlic, high heat, and a splash of cornstarch slurry at the end to coat the greens in that glossy, lightly seasoned sauce. I can’t tell you how many times I’ve made this dish to “add something green” to dinner, only to have everyone fight over the last few bites.
It’s also naturally vegan, but honestly, no one even notices or cares. It’s just plain delicious.
What Makes Restaurant-Style Bok Choy So Good?
You know that deep, savory flavor you get from greens at a good Chinese restaurant? That’s not just magic—it’s technique. Most restaurants use blazing hot wok burners, plenty of oil, and a touch of ginger to layer in flavor. Some even add a pinch of MSG to boost the umami, and a quick cornstarch slurry to give everything that irresistible glossy finish.
At home, we won’t hit those super high temperatures, but with a few small tweaks—like preheating your wok well and not skimping on the oil—you can get surprisingly close.
Before You Start: Wash Your Bok Choy Like You Mean It
I can’t stress this enough—bok choy holds onto sand like a stubborn memory. The first time I ever made it, I took a bite and heard that dreadful crunch. I thought I chipped a tooth. Since then, I’ve learned to soak and rinse it at least three times. I fill a big bowl with cold water, swish the leaves around, let the sand settle, and repeat.
Bonus: I use that veggie water to water the plants. Win-win.
If the outer leaves look bruised or yellowed, peel them off or trim the edges. No need to toss the whole bunch.
What Kind of Bok Choy Should You Use?
Honestly, I use whatever looks fresh at the market. Here are the types I rotate between:
- Large Bok Choy: More stem than leaf, and really sweet when stir-fried. Great for a heartier side dish.
- Shanghai Bok Choy (aka Baby Bok Choy): Smaller, smooth leaves, and mild in flavor. A bit more tender.
- Dwarf Bok Choy: My personal favorite. Shorter stalks, dark green leaves, and a lovely balance of sweetness and crunch.
If you can’t find the smaller types in stores, grow them! Bok choy is easy to grow if you’ve got a sunny balcony or small backyard space.
How Much to Cook?
I usually go with about 1½ to 1¾ pounds for 3–4 people. Remember, bok choy shrinks down a lot once cooked. If I’m cooking just for myself and maybe one other person, I often halve the recipe—not just because it’s less food, but also because it’s easier to get that bit of smokiness when your wok isn’t too crowded.
Can You Prep Ahead?
Absolutely. I’ll often wash and dry my bok choy earlier in the day and stash it in a salad spinner in the fridge. If you’re storing it for more than a day, toss in a paper towel to absorb excess moisture so it doesn’t yellow.
How to Cook It—Step by Step
Here’s how I make this dish on a busy weeknight:
1. Prep the Bok Choy
- For smaller varieties, I cut them in half lengthwise.
- Large bok choy? I separate the stems and chop them into bite-sized pieces.
- Soak in cold water, agitate, rinse—repeat until the water runs clean. Don’t skip this step.
2. Heat the Wok (or Pan)
Start on low heat with a splash of neutral oil—avocado or canola is perfect. Add your ginger first. I usually go with minced for a bold flavor, but you can slice or julienne it if you want something milder.
3. Add Garlic
Let it sizzle for just a few seconds. Don’t walk away—it can burn fast. You want it to smell sweet and aromatic, not bitter.
4. Add the Bok Choy
Crank up the heat and toss the greens in. Stir using a scooping motion so everything gets coated in oil and aromatics.
5. Season
Add salt, a dash of sesame oil (totally optional), white pepper, and MSG if you like using it. Keep stir-frying until the bok choy turns bright green and just tender.
6. Finish with Cornstarch Slurry
Add a splash of cornstarch mixed with water into the center of the wok. It thickens into a light sauce that clings to every leaf and stalk. This part right here? It’s what makes it extra good over rice.
What to Serve It With
I’ll pair this bok choy with anything, really. Here are a few ways I like to serve it:
- Alongside simple garlic fried rice and pan-seared tofu
- With grilled chicken or fish for a quick dinner
- As a veggie side with dumplings and dipping sauce
- Stirred into noodle bowls for extra crunch and color
And when I’m feeling lazy? A bowl of steamed rice and a heap of this bok choy is honestly enough. Maybe a fried egg on top if I’m extra hungry.
Can You Eat Bok Choy Raw?
Yes—and it’s surprisingly tasty! Thinly sliced bok choy with thicker stems works well in salads. I first tried it raw out of curiosity while chopping, and it was crisp, sweet, and refreshing. Just make sure to slice it finely so it’s easier to chew.
Bok Choy Stir Fry
This simple bok choy stir-fry is one of those go-to side dishes that never gets old. It’s light, garlicky, and full of fresh greens that pair perfectly with just about anything—no matter what’s on the menu.
Ingredients
- 1½ to 1¾ pounds fresh bok choy (any type; trim off bruised stems or yellow leaves)
- 3 tablespoons neutral oil (such as avocado, peanut, canola, or light olive oil)
- 1 slice of ginger (about ⅛-inch thick and 2 inches long, minced for stronger flavor)
- 4 garlic cloves, roughly chopped
- ½ to ¾ teaspoon salt (use more if skipping MSG)
- ⅛ to ¼ teaspoon MSG (optional)
- ½ teaspoon sesame oil (optional)
- ⅛ teaspoon white pepper
- 1½ teaspoons cornstarch, mixed with 2 tablespoons water (slurry)
Instructions
- First, rinse the bok choy thoroughly—this step matters more than you think. If you’re working with baby bok choy, slice each in half lengthwise. For medium to large ones, separate them into individual stalks, trimming the base and cutting larger pieces into bite-sized chunks on a diagonal.
- Toss all the bok choy into a big bowl of cold water. Use your hands to agitate the leaves, letting any grit fall to the bottom. Let them soak for 5 to 10 minutes. Scoop them out into a colander, rinse the bowl, and repeat the washing process a couple more times until no sand remains. Give the bok choy a few shakes in the colander to remove excess water before cooking.
- Place your wok or a wide pan over low heat. Drizzle in the oil and toss in the minced ginger. If you're going for that deep garlic flavor, add the chopped garlic now and let it sizzle gently—just a few seconds to infuse the oil without letting it brown.
- Once the oil is aromatic and the garlic is still pale (not golden), crank up the heat to high and add the bok choy. Stir-fry with a scooping motion so the garlic and ginger coat everything evenly.
- Now sprinkle in the salt, white pepper, MSG if using, and the sesame oil if you'd like a toasty finish. Keep stir-frying for a couple more minutes until the bok choy is bright green and just tender.
- Pour in the cornstarch slurry right in the center and give everything a final toss. The vegetables should glisten slightly from the sauce. Serve it hot—this one’s best right off the stove.
Notes
- Mince the ginger if you want that strong, punchy flavor. Keep it whole if you prefer it milder.
- Always wash bok choy thoroughly—it hides grit like nobody’s business.
- The cornstarch slurry gives the veggies that light, glossy finish and pulls it all together.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 131Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 465mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 3g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This easy bok choy stir-fry has become one of my kitchen staples. It’s fast, flexible, and full of flavor. And once you’ve got the hang of it, you can tweak it with other greens too—like napa cabbage or choy sum. But there’s something about bok choy’s sweet crunch that keeps me coming back.
Next time you’re wondering what veggie to toss on the side, give this one a shot. And don’t forget that sauce at the bottom of the wok—it’s perfect spooned over hot rice.
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