Tuesday , October 20 2020

Stir Fried Bok Choy – Slender Kitchen

This Stir Fried Bok Choy is a quick and easy Asian inspired side dish that will quickly become a favorite. It’s cooked with soy sauce, red onion, garlic, and a punch of spice. Seriously, this is delicious. Jump to Recipe keyboard_arrow_down


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Bok choy is one of those vegetables I absolutely love but rarely think of making. I’m not sure why though since it’s so easy to cook and is featured in many Asian dishes (my other favorite).

If you’ve thought about making this before, how have you made it? Maybe steamed it alone with a little salt and pepper or roasted with other Asian veggies for another dish like a soup or a bowl of ramen? While those are all good ideas, I have to say one of my favorite ways to make bok choy is to stir fry it.

It’s so easy to find the bok choy now in almost any grocery store, and it’s easy to prepare, too. Simply rinse, quarter or half it, and cook with a few other pantry ingredients. It only takes a ew minus to get the bok choy to that perfect tender-crispness I love. It’s also delicious on its own or when combined with other veggies or proteins too! Serve plain or over rice for a full meal.

Bok choy for stir fry with coconut oil, red pepper flakes, and soy sauce in small bowls.

How do I choose Bok Choy?

You want to choose heads with leaves that are more tightly wrapped than loose and falling off. You want it to be bright green and not wilting or browning. The stalks are usually off-white or pale yellow when they’re the tastiest.

How do I store Bok Choy?

I have been using mesh, reusable produce bags when I go to the grocery. They allow for better airflow and keep the veggies fresher longer in my crisper drawer. If you don’t have these bags, I would use a regular plastic produce bag but don’t close it tightly to allow for some air circulation or take it out of the bag when you get home. Bok choy will keep in the fridge for about 3-5 days so long as you don’t wash it before you’re ready to cook it. (Washing it will start to break down the leaves and make it go bad faster.)

How do I prepare Bok Choy?

I begin by rinsing the vegetables first. Don’t break the leaves apart, but rather, submerge them whole into the water, then give a gentle shake to remove any dirt or sand. Do this twice before patting dry and cutting into halves or quarters lengthwise.

How do you make Stir-Fried Bok Choy?

  1. After you’ve rinsed and prepared the bok choy, heat up the oil in a large skillet or wok over medium-high heat. Then, add the garlic and red onion and cook for 1-2 minutes or till nice and fragrant.
  2. Next, add the bok choy, soy sauce, rice vinegar, sesame oil, and sambal oelek or Sriracha. Stir everything together to coat the bok choy.
  3. Cover the pan and cook for about 2 minutes, then open and give it all a stir. Cover again and cook for an additional 3-4 minutes or until the bok choy is cooked to your desired doneness. It should be bright green and tender-crisp.
  4. Finally, taste and season as needed with additional soy sauce. Enjoy!

Ideas for Cooking with Bok Choy

Bok choy cooks up so easily and would work so great in all of the following dishes:

  • Served alongside salmon or tilapia as a vegetable dish.
  • In an Asian broth-and-noodle based dish like ramen or pho.
  • Sliced thinly (like fennel) and put into a salad.
  • Stir-fried by itself and then added as a side to shrimp, chicken, or pork.
  • Stir-fried then used as filling for egg rolls or wontons.
  • Mixed with other cabbages in an all-greens stir-fry.
  • In a beef stir fry.

Stir fried baby bok choy on a plate with onions, chili paste, and sesame seeds.

What makes Bok Choy healthy?

Bok Choy is a great vegetable, known for its nutritional value and low calorie and carb content. It’s fat-, sugar-, and cholesterol-free, and contains a little bit of protein.

Bok Choy is also high in fiber, vitamins C, K, A, and B6, and contains folate and calcium. It is also known to be an anti-inflammatory, and it, like most leafy, green vegetables, can reduce your risk of heart disease.

Original Recipe By Slender Kitchen

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