Description
1 lb baby bok choy, halved lengthwise
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp ginger, grated
2 tbsp soy sauce
1 tbsp oyster sauce (or hoisin for a vegetarian option)
1 tsp rice vinegar
1 tsp honey or maple syrup
¼ tsp red pepper flakes (optional)
1 tbsp toasted sesame seeds (for garnish)
Directions:
Heat sesame oil in a large pan or wok over medium-high heat.
Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the baby bok choy, cut side down, and cook for 2-3 minutes until slightly charred.
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, and red pepper flakes.
Pour the sauce over the bok choy, tossing to coat evenly. Stir-fry for another 2-3 minutes until tender but still crisp.
Remove from heat and garnish with toasted sesame seeds before serving. Enjoy!
Prep Time: 5 minutes Cooking Time: 6 minutes Total Time: 11 minutes Kcal: 80 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect stir-fried bok choy every time. First, prepare your ingredients: wash and thoroughly dry 1 lb of baby bok choy, then halve each one lengthwise. Mince 2 cloves of garlic and grate 1 tsp of fresh ginger. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp rice vinegar, 1 tsp honey, and ¼ tsp red pepper flakes. This ensures your sauce is ready to go. Heat 1 tbsp sesame oil in a large pan or wok over medium-high heat until shimmering. Add the garlic and ginger, stirring constantly for just 30 seconds to release their aroma without burning. Immediately add the bok choy halves, placing them cut-side down in a single layer. Let them cook undisturbed for 2-3 minutes to achieve a light char. Flip the bok choy, pour the prepared sauce over the top, and toss everything to coat evenly. Continue stir-frying for another 2-3 minutes until the leaves are wilted and the stems are tender-crisp.
Serving Suggestions
This versatile side dish pairs beautifully with numerous mains. For a complete Asian-inspired meal, serve it alongside steamed jasmine rice, grilled salmon, or chicken teriyaki. It also makes an excellent topping for ramen or noodle bowls. For a simple vegetarian feast, combine it with pan-fried tofu and brown rice. Garnish with extra toasted sesame seeds and thinly sliced green onions for added color and texture.
How-to Summary
Quickly stir-fry halved baby bok choy in sesame oil with garlic and ginger. A simple, savory-sweet sauce of soy, oyster sauce, vinegar, and honey is poured over the greens and cooked until perfectly tender-crisp. Finish with a garnish of toasted sesame seeds.
Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy? Yes. Chop regular bok choy into bite-sized pieces, separating the thicker stems. Add the stems to the pan first, as they require a slightly longer cooking time than the tender leaves.
How do I make this recipe vegan? Substitute the oyster sauce with hoisin sauce or a dedicated vegan oyster sauce, and use maple syrup instead of honey.
Why is my bok choy soggy? Sogginess is typically caused by overcrowding the pan, which steams the vegetables instead of searing them. Cook in batches if necessary and ensure your pan is very hot before adding the greens.
Can I prepare the sauce ahead of time? Absolutely. The sauce can be mixed and stored in the refrigerator for up to 5 days, making weeknight cooking even faster.
What can I use instead of sesame oil? While sesame oil provides essential flavor, a neutral oil like avocado or canola oil can be used for cooking. Add ½ teaspoon of toasted sesame oil to the sauce at the end to replicate the depth.
Common Mistakes to Avoid
Avoid these pitfalls for the best results. Do not skip drying the bok choy after washing; excess water will prevent proper charring and dilute the sauce. Do not burn the garlic and ginger—cook them just until fragrant (about 30 seconds). Do not overcook the bok choy; it should be vibrant and crisp-tender, not mushy. Finally, ensure your pan is hot enough before adding ingredients to achieve a good sear instead of a steam.
Conclusion
This stir-fried baby bok choy recipe is a testament to how a few simple, fresh ingredients can create a restaurant-quality side dish in under 15 minutes. The combination of savory, sweet, and umami flavors with a satisfying texture makes it a reliable and healthy addition to any meal. Master the quick technique, avoid the common mistakes, and you’ll have a flavorful vegetable dish that will become a regular in your dinner rotation.