Stir-Fried Bok Choy Recipes

Stir-Fried Bok Choy Recipes 

Bok choy—also known as Chinese cabbage—is a crisp, leafy green that’s a staple in many Asian kitchens. With its mild flavor and quick cooking time, it’s perfect for stir-fries. Whether you're cooking for a weeknight dinner or adding a vibrant side to a special occasion, stir-fried bok choy is an easy, nutritious, and satisfying option.

Below are three distinctive stir-fried bok choy recipes: Garlic Soy Bok Choy, Spicy Sesame Bok Choy, and Ginger Oyster Sauce Bok Choy. Each brings out a different personality in this versatile vegetable.

1. Garlic Soy Bok Choy

Classic. Simple. Savory.

This recipe is a go-to for bok choy lovers who crave a quick, healthy, and flavorful side dish. It pairs perfectly with rice, noodles, or grilled proteins.

Ingredients:

1 pound baby bok choy, halved or quartered if large

3 tablespoons vegetable oil

4 garlic cloves, thinly sliced

2 tablespoons soy sauce

1 teaspoon sesame oil

Salt to taste

Optional: a pinch of red pepper flakes for a little heat

Instructions:

Wash the bok choy thoroughly, separating the leaves slightly to remove grit between stalks. Drain well.

Heat vegetable oil in a large wok or skillet over medium-high heat.

Add sliced garlic and stir-fry for 30 seconds until fragrant—don’t let it burn.

Add bok choy and toss to coat in the garlic oil. Stir-fry for 2–3 minutes until the greens are wilted and stalks are crisp-tender.

Add soy sauce and sesame oil, stir to combine. Cook another 1–2 minutes.

Taste and adjust salt or add red pepper flakes if desired. Serve immediately.

Flavor Notes:

This dish lets bok choy’s freshness shine. The garlic adds punch, the soy sauce depth, and the sesame oil a nutty finish.

Tips:

Use baby bok choy for a tender, sweet taste.

Add tofu or tempeh for a plant-based protein boost.

2. Spicy Sesame Bok Choy

Bold. Smoky. Addictive.

Craving something with a little heat? This spicy sesame version adds a kick of chili and a toasty richness that makes it perfect as a main or side.

Ingredients:

1 pound bok choy, chopped into bite-size pieces

1 tablespoon sesame oil

1 tablespoon canola or peanut oil

1 tablespoon garlic, minced

1 tablespoon ginger, minced

2 teaspoons chili paste (like sambal oelek or gochujang)

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar or honey

Toasted sesame seeds, for garnish

Optional: sliced scallions or crushed peanuts

Instructions:

Heat sesame and canola oils in a wok over medium-high heat.

Add garlic and ginger, stir-fry for 30 seconds.

Stir in chili paste and cook for another 30 seconds to bloom the spices.

Add bok choy and toss for 3–4 minutes until tender and glossy.

Mix soy sauce, rice vinegar, and sugar or honey in a bowl; pour into the wok.

Stir to coat and cook an additional minute until the sauce clings to the greens.

Top with sesame seeds and optional scallions or peanuts before serving.

Flavor Notes:

The chili paste adds a satisfying warmth that’s balanced by the vinegar’s tang and the subtle sweetness. The sesame oil ties it all together with a rich aroma.

Tips:

Add thinly sliced mushrooms or carrots for texture.

Great alongside grilled meats or as a topping for rice bowls.

3. Ginger Oyster Sauce Bok Choy

Savory. Elegant. Restaurant-Worthy.

For a more luxurious twist, this stir-fry uses oyster sauce and ginger to deliver a silky, umami-rich glaze that makes bok choy feel fancy yet comforting.

Ingredients:

1 pound baby bok choy, halved lengthwise

2 tablespoons vegetable oil

2 teaspoons fresh ginger, julienned

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1/2 teaspoon sugar

2 tablespoons water or broth

Cornstarch slurry (1 tsp cornstarch + 1 tbsp water), optional for thickening

Instructions:

Heat oil in a skillet or wok on medium heat.

Add ginger and sauté for 1 minute until aromatic.

Add bok choy and toss to coat with the ginger oil.

Stir-fry for 3–4 minutes, then add oyster sauce, soy sauce, sugar, and water or broth.

Cover for 2 minutes to steam and soften the stalks.

Optional: Stir in cornstarch slurry and cook until the sauce thickens slightly.

Serve hot as a side to steamed fish or crispy tofu.

Flavor Notes:

This version boasts deep umami from the oyster sauce and warmth from the ginger. It’s silky, rich, and slightly sweet—excellent for dinner parties.

Tips:

Use mushroom-based oyster sauce for a vegetarian version.

Pairs beautifully with jasmine rice or noodles.

Bok Choy Prep Tips for All Stir-Fries

Choosing the Right Bok Choy:

Baby bok choy is more tender and sweeter—perfect for quick stir-fries.

Full-sized bok choy offers more crunch but takes slightly longer to cook.

Cleaning:

Always rinse bok choy thoroughly. Grit and dirt often hide between the stalks—especially in organic or farmers market varieties.

Cutting:

Leave baby bok choy halves whole for an elegant look.

For larger varieties, separate the white stalks from green tops and cook stalks first for even doneness.

Oil and Heat:

Use high-smoke-point oils (like peanut or canola) to avoid burning and to allow fast cooking, which keeps greens vibrant and stalks crisp.

Stir-fried bok choy is the perfect canvas for exploring flavor. Whether you keep it traditional with garlic and soy, spice it up with sesame and chili, or indulge in the umami richness of oyster sauce, this leafy green is ready to elevate any meal.

These three recipes are not only simple and fast but also adaptable—add mushrooms, tofu, shrimp, or noodles to transform any of them into a full meal. And with bok choy’s high vitamin C and A content, you’ll be feeding your body as well as your palate.

So grab a wok, turn up the heat, and give bok choy the spotlight it deserves tonight.