Bok Choy Stir Fry with ginger and garlic sauce is an easy way to enjoy dark leafy greens for dinner. You will love this 10 minute easy recipe with refreshing zesty flavors. This Asian Vegetable stir fry just needs easy 5-ingredients.
I must say, we are simply obsessed with this beautiful Bok Choy Stir Fry. This healthy and quick recipe is nutrition dense with bold and savory taste. Every so often, when there is Unami cravings, we whip out this Asian Stir Fry.
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What is Bok Choy
Bok Choy is part of cabbage family of cruciferous vegetables. It’s a popular vegetable widely available in Chinese / Asian grocery stores and even in the super markets.
Bok Choy is a nutritional powerhouse and very low calorie, it does have excellent source of vitamin C, A, and K. It is also provides minerals like calcium, magnesium, potassium, manganese, and iron.
Add it in the stir fry and you are feeding your body something healthy and super delicious.. a win win !
Recipe Highlights
- 10-minutes to make healthy dish
- Vegan
- Gluten-free
- Soy free,
- Paleo,
- Whole30,
- Suitable for Keto and low carb!
Let’s talk about the ginger garlic sauce ! Only 4 simple ingredients but this unassuming sauce will make your taste buds dance ! It’s a flavor bomb without being HOT. It’s zesty, tart, hint of sweet, pungent, salty – all at once awakening all the senses. And it fills the house with the wonderful aroma.
Ingredients
This recipe requires only a handful of ingredients. See the exact measurements in the recipe card below.
- Baby Bok Choy : Choose tender , dark green and firm leaves.
- Minced ginger and garlic : Freshly minced is better but you can also use store bought paste
- Liquid Coconut Amino : I prefer to use liquid coconut amino to keep this recipe suitable for gluten free and soy free. You can however, use Soy Sauce or Tamari as well.
- Dry Red Chili Peppers : Adjust it based on your HOT spice tolerance. Also, if you don’t have red chili peppers handy, use red pepper flakes
- Toasted sesame seeds : for earthy and nutty garnish.
Variations
- If you prefer to make things oil free, simply skip using the oil and sauté in the water instead.
- You can swap Bok choy for any vegetable stir-fry you like, using the same recipe! You can also combine the vegetables like snow peas, mushrooms and green onions to make a mixed vegetables stir fry.
- Sesame oil drizzled on top adds wonderful taste to this baby bok choy stir fry. You can also use rice vinegar or oyster sauce
How to Make
Cut each baby Bok Choy in half. Rinse under cold water and pat dry. Using a grater, grate the ginger and garlic. You can also finely chop them.
Heat a large skillet or a wok over medium-high heat. Add oil. When hot, add minced garlic and ginger, dry chilies and stir-fry for 20-25 seconds or until fragrant.
Add coconut amino in the skillet. Carefully scrap the bottom of the skillet in case any ginger garlic is stuck at bottom. ( it’s called de-glazing the pan) You should sense the insane aroma of this sauce.
Add Bok Choy face down. Let it coat the sizzling mixture. Let it cook for 1-2 minutes. Flip them over. Again let it coat remaining spice mixture. Cook for another 1-2 minutes. Bok choy should look darker green. Turn off the heat.
Transfer the Bok choy to serving bowl. Make sure to scrap off every last drip of that ginger garlic sauce. ( it’s that finger licking good !!!) Season with toasted sesame seeds. Serve hot. Enjoy !
Pro Tips
- We are using baby Bok Choy for this stir fry. They are smaller in size and tend to be more sweet than regular (big) Bok Choy.
- Cut them into small pieces so they are easy to sauté. I prefer slicing the baby Bok Choy in half.
- If the base stem looks too tough, cut it off. Rinse it under cold water, and pat dry before sautéing. I often notice some sand stuck at the base so please wash thoroughly.
- We cook Stir fry dishes on high heat. SO everything cooks very fast. SO keep all the ingredients prepped and handy before you begin.
Helpful Hint : I am NOT including salt in the list of ingredient. I have never required to add salt in this recipe. The liquid coconut amino has a salty flavor note to it which is enough to enhance the overall taste without added salt. If you prefer saltier taste, feel free to add it. If the liquid coconut amino feels too strong and tart, sprinkle bit of brown sugar to neutralize the taste.
Serving Suggestions and Storage
So next time you are craving Chinese take-out, try this mouthwatering healthy homemade meal instead. This dish pairs well with simple jasmine rice or Cilaro Lime Brown Rice. Use it as a side dish or over rice as a main dish.
You can also serve it with Vegetable Lo-Mein Noodles, Chili Garlic Noodles, Instant Pot Fried Rice or Curry Fried Rice.
Stir Fry dishes taste their best when you serve them freshly made. They are crisp with a nice bite to them. If you must store it later use, use air tight container and keep it in refrigerator for 3-4 days. Reheat it before serving.
Our Popular Asian Vegetarian Recipes
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Bok Choy Stir Fry
Equipment
Ingredients
- 6 Baby Bok choy
- 1 inch ginger minced
- 6 garlic cloves minced
- 1 Tablespoon oil optional . Use water or broth for WFPB cooking
- ¼ cup liquid coconut amino or Tamari
- 2-3 dry Red Chili Peppers
- 1 teaspoon toasted sesame seeds
Instructions
- Cut each baby Bok Choy in half. Rinse under cold water and pat dry. Using a grater, grate the ginger and garlic. You can also finely chop them.
- Heat a skillet or wok over medium-high heat. Add oil. When hot, add garlic and ginger, dry chilies and stir-fry for 20-25 seconds or until fragrant.
- Add coconut amino in the skillet. Carefully scrap the bottom of the skillet in case any ginger garlic is stuck at bottom. ( it's called de-glazing the pan)
- Add Bok Choy face down. Let it coat the sizzling mixture. Cover and let it cook for 1-2 minutes. Flip them over. Again let it coat remaining spice mixture. Cook for another 1-2 minutes. Bok choy should look darker green. Turn off the heat.
- Transfer the Bok choy to serving bowl. Make sure to scrap off every last drip of that ginger garlic sauce. ( it's that finger licking good !!!) Season with toasted sesame seeds. Serve hot. Enjoy !
Notes
Nutrition
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❤ If you make this ProfusionCurry Recipe, do let us know how you like it by ⭐⭐⭐⭐⭐Star Rating and commenting below ! ❤
Other Easy Stir Fry Recipes
- Savory Sweet Potato Stir Fry : with cumin and colorful peppers
- Indian Cabbage Stir Fry : With turmeric and peas
- Paneer Jalfrezi : Indian cottage cheese stir fry with bell peppers
- Rice Noodles and rainbow veggies stir fry
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