Stir-Fried Bok Choy

Quickly sauteed and then glazed in a rich, garlicky, maple soy sauce, this Bok Choy Stir-Fry makes a flavor-packed side dish that is ready in just 10 minutes! 

The next time you are looking for a way to use bok choy or a simple side dish that pairs well with Asian entrees, such as Homemade Orange Chicken or Hunan Beef, this Stir-Fried Bok Choy is a must-make! The sweet and savory glaze is sure to have you hooked on this healthy vegetable. 

What is Bok Choy?

Bok Choy, or pak choi, is a variety of Chinese Cabbage. That is rich in vitamins and minerals. Bok choy is crisp, bright, and fresh, and can stand up to bold flavors.

Bok choy shines in dishes like Homemade Ramen and Stir-FryChicken with Bok Choy but also can stand alone as a delicious, vegetable side dish. And this recipe for sauteed Bok Choy proves just that.

The bok choy is quickly stir-fried, allowing the greens of the bok choy to wilt and soften, while the stems stay crisp-tender.

But the magic of this Stir-Fried Bok Choy is the slightly sweet, garlicky sauce that glazes the bok choy.

This bok choy stir-fry is one of the easiest side dishes to make, yet the contrast of textures and flavors is absolutely delicious.

Notes on Ingredients

• Bok Choy: You can use baby bok choy or full-grown bok choy for this stir fry. Both varieties hold up well to a stir fry. Regardless of the variety you select, be sure to look for a bok choy that is not slimy or bruised and intact and firm at the base of the cabbage.
• Oil: You want to select a neutral oil with a high-smoking point, such as canola or avocado oil.
• Maple Syrup: Pure maple syrup will add a nice sweetness to contrast with the natural bitter notes in the bok choy. Honey can be used in place of maple syrup if enjoyed.
• Soy Sauce: Use reduced-sodium soy sauce to keep the sodium level to a minimum. You opt to use liquid/coconut amino acids in place of the soy sauce if desired.
• Ginger Root: Use freshly grated ginger root, not ground ginger, for the best flavor.
• Vinegar: Use rice vinegar or rice wine vinegar. If you don't have rice vinegar on hand, substitute it with another mild vinegar, like apple cider vinegar.
• Red Pepper Flakes: A pinch of red pepper flakes add subtle heat and allows the palate to wake up. Feel free to omit if you are sensitive to heat.
• Sesame Seeds: The sesame seeds are optional, but add a nice crunch and texture to the bok choy stir fry.

How to Stir Fry Bok Choy

Before cooking bok choy it is essential to clean the vegetable, as its bottom leaves often trap dirt and grime, much like leeks.

• Cut the bok choy into 1-inch strips and place them into cold water.
• Use your hands to swish the cabbage around to help remove debris.

• Drain and rinse the bok choy using a colander, being sure to shake off excess moisture.
• Dry the bok choy using a clean kitchen towel or using a salad spinner.
• Heat a bit of oil in a large nonstick saute pan over medium heat.
• To the oil, add in the minced garlic and ginger and saute for 30 seconds, JUST until fragrant, being careful to not let garlic or ginger burn.
• Add in the bok choy, soy sauce, maple syrup, and 1 tablespoon water, and toss everything together to evenly coat the bok choy with the seasonings.
• Cover the skillet with a lid and cook for 2-3 minutes.
• Uncover, add in the rice wine vinegar, and continue to stir fry, stirring frequently, until the greens are wilted and most of the liquid is absorbed.

• Turn off the heat and top with toasted sesame seeds and crushed red pepper flakes if desired.

Storage

Leftover bok choy stir fry can be stored for 3-4 days in a sealed container in the refrigerator. This dish can not be frozen.

More Easy Vegetable Side Dishes

• Orange Glazed Carrots
• Green Beans Almondine
• Oven Roasted Broccoli
• Roasted Brussels Sprouts
• Oven Roasted Asparagus
• Maple Roasted Acorn Squash

If you tried this recipe for Bok Choy Stir Fry, please be sure to leave a comment and review below.