Stir-Fried Bok Choy

This bok choy recipe comes together fast and easy, delivering fresh, clean Asian flavor - a simple stir-fry and healthy side dish your body will crave. Vegan, gluten-free, adaptable, and easy!

This is one of my favorite bok choy recipes! In Chinese medicine, bok choy is known for its healing properties-anti-inflammatory, cooling, and hydrating-and its ability to clear toxins, regulate digestion, and support the spleen.

I once read that bok choy symbolizes good luck and prosperity because its Chinese pronunciation sounds like “100 good fortunes”. I feel like this when I am eating it- that it gives my body 100 good fortunes.

Why This is the Best Bok Choy Recipe

This recipe is fast, easy, and incredibly healthy-an effortless side dish that goes well with everything. Made with baby bok choi and simple ingredients (garlic, soy sauce, and sesame seeds), it’s juicy, succulent, and packed with savory Asian flavor. I often pair it up with our broiled miso salmon (or baked miso tofu) for a quick dinner. The bok choy sears to a gorgeous golden brown, staying tender-crisp while soaking up savory, garlicy sauce.

What is Bok Choy?

Bok choy, also known as pac choi or pak choy, is a Cruciferous veggie from the Brassica family. This Asian leafy green has a mild, sweet flavor with hints of mustard. You can eat the entire vegetable, from the white stem to the darker leaves. Naturally rich in vitamins A, C, K, and quercetin, it's as nourishing as it is delicious.

How to Pick Out the Best Bok Choy

We love using baby bok choy for its easy preparation. Look for vibrant, crisp leaves that stand tall and are firm. Avoid leaves that are yellow or wilting. The white stalks should be smooth, firm, and crisp, not rubbery or soft. Choose baby bok choy for a sweeter flavor and more tender texture. Regular bok choy has heartier stalks and tends to taste more bitter.

Baby Bok Choy Ingredients

• Bok choy: Baby bok choy works best for this recipe. You can use regular bok choy, but it tends to taste a little more bitter and there is more cutting involved.
• Garlic: Adds a lovely aromatic flavor!
• Soy sauce: I prefer to use low-sodium soy sauce or gluten-free liquid aminos. If you need more salt, you can always adjust it to taste.
• Sesame seeds: Use a mix of white and black sesame seeds for a beautiful presentation.
• Red pepper flakes: Optional, but add a nice touch of heat.
• High-heat oil: Avocado oil is my preference, but any high-heat oil will do.

Variations

• Fresh ginger: Freshly minced ginger adds a lovely aromatic taste and can be added with the garlic.
• Sesame oil: Add a little sesame oil when adding the soy sauce, or drizzle a touch of toasted sesame oil over the bok choy before serving.
• Mirin: For even more complexity, a splash of mirin adds acidity and a subtle sweetness that balances beautifully with the soy sauce.
• Add more veggies! Toss with stir-fried carrots, snow peas, edamame, onion, broccoli, mushrooms, or peppers.

How to Make Stir-Fried Bok Choy

1. Prep the bok choy. Slice each bok choy in half. If they are large, you can cut them into quarters. Be sure to keep the stalks intact. Rinse each piece under cold water, gently separating the leaves to remove any hidden dirt. Lay the bok choy on a clean dish towel and gently pat dry. The drier it is, the better the sear!

2. Sear the bok choy. Bring a wok, cast-iron skillet, or large frying pan to medium-high heat. Place the bok choy cut-side down on the dry skillet. Sear for 4 minutes, or until golden. Set aside on a plate. You may need to work in batches.

3. Season and stir-fry. Add high-heat oil to the pan with the garlic. Sauté for 30 seconds, then add water and soy sauce and stir. Add the seared bok choy to the pan, cut-side up. Stir fry for a few minutes until the leaves are slightly wilted. Be careful not to overcook the bok choy as you still want it tender crisp.

4. Garnish and serve. Add a little salt and pepper as desired. Transfer the bok choy to a serving plate and sprinkle sesame seeds and chili flakes over the top. Chili crisp is also delicious here!

Chef’s Tips

1. Dry the bok choy well. Moisture is the enemy of browning. After rinsing, pat the bok choy thoroughly dry. This is what gives you that gorgeous, golden sear.
2. Use high heat and don’t overcrowd the pan. Bok choy cooks quickly and beautifully when it hits a very hot surface. If the pan is crowded, it will steam instead of caramelize. Work in batches for the most tender-crisp texture.
3. Sear first, season second. Searing the cut side before adding garlic and soy sauce locks in moisture, boosts flavor, and prevents burning delicate aromatics.
4. Keep the stalks intact. Cutting the bok choy in half (or quarters for larger heads) while keeping the base attached helps the leaves cook evenly and keeps everything beautifully intact for plating.
5. Adjust the seasoning to taste. Start with low-sodium soy sauce and add salt only if needed. Baby bok choy is delicate, and a light hand preserves its clean, fresh flavor.

Bok Choy Serving Suggestions

• Serve over rice: Serve with coconut rice, basmati rice, or seasoned Japanese rice.
• Serve with noodles: Toss with rice noodles, soba noodles, or udon noodles with our vegan oyster sauce recipe, or serve stir-fried bok choy over our saucy sesame noodles, butternut squash noodles, or longevity noodles.
• Serve with a protein: Serve alongside broiled miso salmon, shrimp, lemongrass chicken or Szechuan chicken, Szechuan tofu or black pepper tofu, crispy sesame tempeh, or five-spice salmon.
• Add more flavor, heat, or texture: Top with fried shallots, chili crisp, or peanut chili crunch.

Storage

Store leftover bok choy in an airtight container in the refrigerator for 2-3 days. Let cool completely before sealing to prevent excess water. Reheat in a skillet over medium heat for 2-3 minutes, adding a splash of water to revive the sauce.

More Favorite Bok Choy Recipes

Teriyaki Salmon and Bok Choy

Grilled Bok Choy with Ponzu Sauce

Crunchy Bok Choy Salad with Cashew Brittle

15 Minute Wonton Soup!

Black Pepper Tofu

Homemade Chicken Ramen

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