Bok choy can be prepared in many ways, but my favorite is a quick stir-fry with fresh garlic and ginger. It’s sweet and savory, comes together in less than 10 minutes, and is the perfect vegetable side dish to round out an Asian-inspired dinner (I’ve got a few ideas below)!
Why You’ll Love This Bok Choy Recipe
Bok choy, also known as Chinese cabbage, is a vegetable that deserves far more attention than it receives. I’m a fan of cabbage recipes in general, but who can resist these diminutive baby bok choy with their small bulbs and oversized green leaves? I sure can’t! Especially when they’re sautéed with garlic and ginger. So when you’re looking for a veggie side dish for an Asian-inspired meal, this boy choy is always a winner. Here are a few more reasons why I love this recipe:
- It’s easy to prepare. Similar to other stir-fry greens like sautéed cabbage, sautéed spinach, or sautéed green beans, this just needs a quick toss in the pan with simple seasonings.
- It has a delicious texture. The body stays crisp while the leaves become soft and tender after a quick sauté, so you get the best of both worlds!
- It’s a healthy dish all around. Not only is bok choy loaded with vitamins and nutrients, but you’ve got added anti-inflammatory benefits from the garlic and ginger!
Bok Choy Stir Fry Ingredients
- Bok Choy: I’m using baby bok choy as it’s a bit sweeter when cooked, but you could also use regular-sized bok choy. Just be mindful of the size difference and the pan you’re using, as the regular kind will require a larger pan.
- Oil: Avocado oil is my go-to for anything stir-fried. But you could also use olive oil.
- Aromatics: Fresh ginger, minced garlic, kosher salt, and black pepper enhance this veggie’s naturally delicious flavor and help to counter the bitterness a bit.
- Water: This is optional, but I like to add a splash of water to help steam the bok choy.
For extra flavor — Add a splash of soy sauce, a drizzle of toasted sesame oil, or your favorite chili oil at the end. And if you have sesame seeds, sprinkle them on top before serving!
How To Cook Bok Choy
First, thoroughly wash the bok choy. Like leeks, it can harbor dirt and debris under its leaves. So, I like to cut them in half and rinse them under running water. You can also cut a small portion off the base and then remove the individual leaves to rinse if you prefer to eat them that way.
Cook the ginger and garlic. Heat the oil in your wok or saute pan. Then, add the minced garlic and ginger and stir for about 30 seconds until fragrant. Don’t cook for long, as the garlic can burn quickly!
Add the bok choy. Although you can use a spatula to stir fry, I like to use tongs to make it easier. You’ll stir-fry for 2 minutes to cook the bok choy lightly.
Steam the bok choy. I like to add a splash of water to soften the stems, but it’s optional. Once I do, I cover the pan and let it cook for two more minutes to steam until perfectly softened. If you’re using a wok that doesn’t have a lid, just let it cook for a few extra minutes while stirring occasionally.
If you’re looking for a main dish with the bok choy, I recommend my Scallops with Citrus Ginger Sauce, Kung Pao Chicken, Honey Garlic Shrimp, Mongolian beef, or Chicken Stir-Fry!
More Vegetable Side Dishes
You can never have too many side dishes to choose from, so here are a few more sautéed favorites I love! And if you need more ideas, check out my selection of side dishes.
- Fried Cabbage: Enhance regular sauteed cabbage with bacon and stone-ground mustard.
- Garlic Sautéed Swiss Chard: Don’t forget about delicious Swiss chard!
- Sautéed Carrots: The bacon Dijon dressing is SO good.
I hope you enjoy this garlic ginger bok choy recipe! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Description
Video
Equipment
- Carbon Steel Wok My favorite wok for stir-fry recipes!
Ingredients
- 2 tablespoons avocado oil
- 4 baby bok choy, sliced in half
- 1 teaspoon minced ginger
- 2 garlic cloves, minced
- 2 tablespoons water
- salt and pepper
Instructions
- Cook the ginger and garlic. Heat the avocado oil in a wok or sauté pan on medium. Add the minced ginger and minced garlic and stir for 30 seconds.
- Stir-fry the bok choy. Add the bok choy and use tongs to turn and stir-fry the bok choy in the garlic and ginger for 2 minutes.
- Steam the bok choy. Pour two tablespoons of water into the pan, cover, and let it cook for 2 minutes more.
- Serve. Turn off the heat, add salt and pepper, and serve.
Lisa’s Tips
- It’s much easier to turn and stir fry the bok choy with tongs rather than a spatula. My favorite tongs are these ones.
- Although this is best served fresh, you can store them in an airtight container in the fridge for 3 to 4 days.
Nutrition
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Recipe originally posted March 2019, but updated to include new information and photos for your benefit!
Thank you for this delicious recipe. I added the soy. 👏
Glad you loved this one, Mary!
Great way to use extra bok chop left over from making wonton soup! So easy and yummy!
Yay! Glad you loved this recipe!
Making for christmas..
This would be a fun addition. Enjoy, Cheri!
Delicious combination of my favorite flavors, garlic, ginger and bok choy. Quick and easy what more could you ask for!!!!
Glad you loved this simple stir fry dish, Denise!
This was so aromatic and the flavor was amazing! My whole house smelled like a wonderful Asian restaurant. The grandkids loved it, my daughter and son-in-law loved it. They introduced me to Downshiftology recipes.
One of my granddaughters has an autoimmune issue and they were trying to reduce inflammation for her. The whole family has been eating these recipes for over a year and love them. They rave about so many wonderful recipes.
It sounds like they’re eating gourmet food all the time. It really has helped with my granddaughter’s auto immune issues and they aren’t missing out on flavor.
My daughter bought me the book and I am learning to make some of these wonderful recipes for myself and my husband.
Hi Catherine – I’m glad you enjoyed this garlic ginger bok choy recipe! And I feel so honored that your daughter and son-in law love my recipes as well. :)