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A close up image of crispy and succulent stir fried Bok choy.
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4.77 from 13 votes

Bok Choy Stir Fry

Dazzle your taste buds with this 10-minute Bok Choy Stir Fry Recipe. This healthy 5-ingredient Asian meal is packed with nutrients and bursting with flavors. This succulent Stir fry is Vegan, GF Paleo, Whole30, Keto and low carb!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Side Dishes
Cuisine: Chinese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 cups
Calories: 89kcal
Cost: $3

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

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.
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 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.

Nutrition

Serving: 1g | Calories: 89kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 158mg | Fiber: 3g | Sugar: 5g