Description
For the Stir-Fry:
1 lb baby bok choy, halved lengthwise
2 tbsp olive oil or sesame oil
3 cloves garlic, minced
1/2 tsp ginger, grated
1 tbsp soy sauce
1/2 tsp sesame seeds (for garnish)
For the Sriracha Honey Drizzle:
1 tbsp honey
1 tsp sriracha
1 tsp rice vinegar
Directions:
In a small bowl, whisk together honey, sriracha, and rice vinegar. Set aside.
Heat olive oil in a large pan or wok over medium-high heat.
Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
Add bok choy, cut side down, and cook for 2-3 minutes until lightly charred.
Flip bok choy, drizzle with soy sauce, and stir-fry for another 2 minutes until tender but still crisp.
Remove from heat, drizzle with the sriracha honey mixture, and sprinkle with sesame seeds.
Serve immediately as a side dish or over rice for a light meal. Enjoy!
Prep Time: 5 minutes Cooking Time: 5 minutes Total Time: 10 minutes Kcal: 120 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, prepare all ingredients before heating your pan. Whisk the Sriracha Honey Drizzle (honey, sriracha, rice vinegar) in a small bowl and set it aside. Thoroughly wash the baby bok choy and pat it dry before halving it lengthwise. Mince the garlic and grate the ginger. Now, heat your large pan or wok over medium-high heat. Add the oil, then the garlic and ginger, sautéing for just 30 seconds until fragrant but not burnt. Immediately add the bok choy halves, placing them cut-side down in a single layer. Do not move them for 2-3 minutes to achieve a good char. Flip each piece, drizzle with soy sauce, and stir-fry for another 1-2 minutes until the stems are tender-crisp. Remove from heat, drizzle with the prepared sauce, and garnish.
Serving Suggestions
This versatile stir-fry can be the star or a supporting side. For a light vegetarian meal, serve it over a bed of steamed jasmine rice or quinoa. It pairs beautifully with grilled tofu, salmon, or chicken. For a more substantial bowl, add cooked soba noodles or ramen directly into the pan after cooking the bok choy and toss to combine. Garnish with extra sesame seeds, sliced green onions, or a sprinkle of crushed red pepper flakes for added heat.
How-to Summary
Quick summary: Whisk honey, sriracha, and vinegar for the sauce. Char halved bok choy cut-side down in hot oil with garlic and ginger. Flip, add soy sauce, cook until tender-crisp. Finish with the sweet-spicy drizzle and 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 a minute before the leafy greens to ensure even cooking.
How can I make this dish vegan?
Substitute the honey with maple syrup or agave nectar. Ensure your soy sauce is a vegan variety or use tamari.
My bok choy is watery. How do I avoid a soggy stir-fry?
Key steps are drying the washed bok choy thoroughly and ensuring your pan is very hot before adding it. Cook over high heat to quickly sear and evaporate moisture.
Can I prepare the sauce ahead of time?
Absolutely. The Sriracha Honey Drizzle can be made and stored in the refrigerator for up to a week. Let it come to room temperature or warm it slightly before drizzling.
What’s a good substitute for sriracha?
Use another chili garlic sauce, gochujang (thinned with a little water), or a mix of red pepper flakes and a pinch of garlic powder.
Common Mistakes to Avoid
Avoid overcrowding the pan, which steams the vegetables instead of charring them. Cook in batches if necessary. Do not burn the garlic and ginger; sauté them just until fragrant. Skipping the step of placing the bok choy cut-side down prevents that essential caramelized flavor. Finally, do not overcook the bok choy—it should be wilted but still crisp (al dente) for the best texture.
Conclusion
This Sriracha Honey Bok Choy Stir-Fry is a testament to how a few simple ingredients can create a spectacular side or main dish in just ten minutes. The perfect balance of sweet, spicy, savory, and umami flavors, combined with a satisfying crunch, makes it a reliable go-to recipe. Mastering the quick sear and flavorful drizzle will give you a versatile vegetable dish that’s sure to become a regular in your weekly rotation.
