Bok Choy Stir Fry
This fast and healthy bok choy stir fry balances crunchy vegetables with tender greens, garlic, ginger, and sesame oil, making it perfect for busy weeknights.
Ingredients
Vegetables
- 2 cups bok choy, chopped (use baby or regular; separate stems from leaves if large)
- 1 bell pepper, sliced (any color)
- 1 carrot, julienned (or thinly sliced)
- 2 cloves garlic, minced
- 1 inch piece ginger, minced or grated
Sauce and Oil
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon sesame oil (toasted sesame oil adds deeper flavor)
Seasoning
- to taste Salt and pepper
- Sesame seeds for garnish
Instructions
Preparation
- Warm the sesame oil in a large skillet or wok over medium-high heat until it shimmers.
- Add the minced garlic and ginger. Stir and sauté for about 30 seconds until fragrant—don’t let them brown.
- Add the julienned carrot and sliced bell pepper. Stir-fry for 2–3 minutes until they start to soften but still have bite.
- Toss in the chopped bok choy and pour the soy sauce over the vegetables. Stir constantly for 2–3 minutes until the bok choy stems are tender-crisp and the leaves are wilted.
- Taste and season with salt and pepper as needed. Remove from heat.
- Transfer to a warm dish and sprinkle sesame seeds on top.
Notes
For a saucier version, add 1–2 tablespoons of vegetable broth or water with the soy sauce. If bok choy is large, add stems first and leaves last. Use high heat and move constantly for best texture.