Description
For the Stir-Fry:
4 cups baby bok choy, halved
1 tablespoon olive oil
2 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
¼ teaspoon salt
¼ teaspoon black pepper
For the Lemon Vinaigrette:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
For Topping:
¼ cup crumbled feta cheese
¼ cup dried cranberries
Directions:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper to make the vinaigrette. Set aside.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
Add baby bok choy, salt, and black pepper. Stir-fry for 3-4 minutes until tender but still crisp.
Remove from heat and drizzle with the lemon vinaigrette. Toss gently to coat.
Top with crumbled feta cheese and dried cranberries. Serve immediately.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 180 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare the Vinaigrette: In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1/4 teaspoon honey, and 1/4 teaspoon each of salt and black pepper. Whisk vigorously until the mixture is fully emulsified and set aside.
2. Prep the Bok Choy: Thoroughly wash 4 cups of baby bok choy. Slice each head in half lengthwise. Mince 2 cloves of garlic.
3. Stir-Fry the Aromatics: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and 1/4 teaspoon red pepper flakes (if using). Sauté for about 30 seconds, just until fragrant, being careful not to burn the garlic.
4. Cook the Bok Choy: Add the halved bok choy to the pan along with 1/4 teaspoon each of salt and black pepper. Stir-fry for 3-4 minutes, tossing frequently, until the leaves are wilted and the stems are tender-crisp.
5. Combine and Finish: Remove the pan from the heat. Drizzle the prepared lemon vinaigrette over the warm bok choy and toss gently to coat evenly. Transfer to a serving dish and immediately top with 1/4 cup crumbled feta cheese and 1/4 cup dried cranberries.
Serving Suggestions
This vibrant stir-fry is versatile. For a light lunch, serve it as-is. To make it a complete dinner, pair it with grilled chicken, salmon, or tofu. It also works wonderfully as a warm side dish alongside quinoa, brown rice, or crusty bread to soak up the delicious vinaigrette.
How-to Summary
Quickly whisk a lemon vinaigrette. Stir-fry halved baby bok choy with garlic and red pepper flakes until crisp-tender. Toss the warm greens with the vinaigrette and finish with feta and cranberries for a perfect sweet, salty, and tangy dish ready in 15 minutes.
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 a minute or two before the leaves to ensure even cooking.
How can I make this recipe vegan? Simply omit the feta cheese or substitute it with a vegan alternative. Ensure the Dijon mustard and any cheese substitute are vegan-friendly.
Can I prepare the vinaigrette ahead of time? Absolutely. The vinaigrette can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature and shake well before using.
What can I use instead of dried cranberries? Other dried fruits like cherries, chopped apricots, or raisins work well. For a nuttier element, try toasted pine nuts or slivered almonds.
Is the dish still good as leftovers? It’s best served immediately. If stored, the bok choy will release water and become soggy. If you have leftovers, enjoy them cold within a day, though the texture will be softer.
Common Mistakes to Avoid
- Overcrowding the Pan: Cook in batches if necessary to avoid steaming the bok choy instead of stir-frying it, which leads to a soggy texture.
- Burning the Garlic: Sauté the garlic for only 30 seconds until fragrant. Burnt garlic will turn the dish bitter.
- Overcooking the Bok Choy: Aim for tender-crisp stems. Cooking beyond 4-5 minutes makes it mushy.
- Adding Dressing Off-Heat: Always toss the vinaigrette with the warm bok choy just after cooking. This helps the greens absorb the flavors better.
Conclusion
This Lemon Garlic Bok Choy Stir-Fry is a testament to how simple ingredients can create an extraordinary dish. In just 15 minutes, you get a healthy, flavorful side or main that balances savory, tangy, sweet, and spicy notes. Mastering the quick stir-fry technique and fresh vinaigrette opens the door to endless vegetable variations. It’s a reliable, impressive recipe perfect for any busy weeknight.