Quick Bok Choy Stir-Fry Recipe – Sesame Garlic & Soy Sauce

Last Updated on 2 months by Neha Deshmukh

Quick Bok Choy Stir-Fry Recipe – Sesame Garlic & Soy Sauce

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, healthy, and flavorful side dish. This Bok Choy Stir-Fry is exactly that. It’s become a weeknight staple in my kitchen – seriously, it takes just minutes to throw together, and it’s always a hit. I first made this when I was trying to incorporate more greens into our meals, and the subtle sesame-garlic flavor won everyone over instantly! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another stir-fry; it’s a flavor bomb packed with nutrients. It’s incredibly fast – ready in under 20 minutes! Plus, it’s super versatile. You can serve it as a side with rice and your favorite curry, or enjoy it as a light meal on its own. Honestly, it’s a lifesaver on busy evenings.

Ingredients

Here’s what you’ll need to make this delicious Bok Choy Stir-Fry:

• 1 tsp light cooking oil (vegetable, canola, or sunflower oil work well)
• 1 tsp sesame oil
• 1 tbsp finely chopped garlic
• 1 small onion, thinly sliced
• 8-10 bunches baby bok choy
• 1 tsp white pepper
• 1 tbsp soy sauce
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

Sesame Oil: The Importance of Toasted Sesame Oil

Don’t skip the sesame oil! It’s the star of the show. Toasted sesame oil has a much richer, nuttier flavor than regular sesame oil. A little goes a long way, so 1 tsp is perfect.

Baby Bok Choy: Choosing and Preparing

Look for baby bok choy with crisp, vibrant green leaves and firm, white stalks. Give it a good wash – sometimes dirt gets trapped between the leaves. You can use either the whole bunch or just the leafy parts, depending on your preference.

Soy Sauce: Varieties and Sodium Content

I usually use all-purpose soy sauce, but you can experiment with low-sodium soy sauce if you’re watching your salt intake. Dark soy sauce will give a richer color, but it also has a stronger flavor.

White Pepper: A Unique Spice Profile

White pepper has a more subtle, earthy flavor than black pepper. It’s a classic in Asian cuisine and adds a lovely warmth to this stir-fry. Don’t worry if you don’t have it, though – black pepper will work in a pinch!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the light cooking oil and sesame oil in a deep non-stick wok or large skillet over medium heat. You’ll know it’s ready when the oil shimmers.
2. Add the chopped garlic and thinly sliced onion. Sauté for about a minute, stirring constantly, until fragrant and lightly golden. Don’t let the garlic burn!
3. Now, toss in the baby bok choy pieces. Stir-fry vigorously for about a minute to keep everything moving and retain that lovely crunch.
4. Sprinkle the white pepper and drizzle the soy sauce evenly over the vegetables. Give it a good mix to make sure everything is coated.
5. Continue stir-frying for another minute or so, until the bok choy leaves wilt slightly but are still bright green. Taste and adjust the salt if needed. Remember soy sauce is already salty!
6. Serve immediately over steamed rice or enjoy it as a standalone side dish.

Expert Tips

Want to take your Bok Choy Stir-Fry to the next level? Here are a few of my go-to tricks:

Achieving the Perfect Stir-Fry Texture

High heat and quick cooking are key! Don’t overcrowd the wok, or the bok choy will steam instead of stir-fry.

Preventing Bok Choy from Overcooking

Bok choy cooks fast. You want it to be tender-crisp, not mushy. Keep a close eye on it and don’t overcook!

Balancing Flavors: Salt and Soy Sauce

Soy sauce is salty, so be careful when adding extra salt. Taste as you go and adjust accordingly.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is already vegan-friendly! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.

Gluten-Free Adaptation (Soy Sauce Alternatives)

If you’re gluten-free, use tamari or coconut aminos instead of soy sauce. They have a similar flavor profile but are gluten-free.

Spice Level: Adding Chili Flakes or Green Chilies

My husband loves a little heat, so I often add a pinch of red chili flakes or a finely chopped green chili to the stir-fry.

Quick Weeknight Meal Adaptation

Add some cooked shrimp, chicken, or tofu to the stir-fry for a complete meal.

Serving Suggestions

This Bok Choy Stir-Fry is incredibly versatile. Here are a few ideas:

• Serve it with steamed jasmine rice and a flavorful Indian curry.
• Enjoy it as a side dish with grilled fish or chicken.
• Add it to noodle bowls for a boost of nutrients.
• My friend Sarah loves to serve it with a sprinkle of toasted sesame seeds!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. It’s best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

What is the best way to clean baby bok choy?

Rinse the bok choy thoroughly under cold water, separating the leaves to remove any dirt. You can also soak it in a bowl of cold water for a few minutes.

Can I use other types of leafy greens instead of bok choy?

You can! Spinach, gai lan (Chinese broccoli), or even kale would work, but the cooking time might need to be adjusted.

What if I don’t have sesame oil? Can I substitute it?

While sesame oil is key for the flavor, you can substitute it with a neutral oil like vegetable or canola oil, but you’ll miss out on that signature nutty taste.

How can I make this stir-fry ahead of time?

You can chop the garlic and onion ahead of time. However, it’s best to stir-fry the bok choy just before serving to maintain its crispness.

Is white pepper essential, or can I use black pepper?

White pepper adds a unique flavor, but black pepper will work in a pinch. Just use a little less, as it has a stronger flavor.