Bok Choy Stir Fry
I make this bok choy stir fry on busy weeknights when I want something green, fast, and satisfying without a ton of fuss. Crisp bok choy stalks, sweet bell pepper, and crunchy carrot get a quick toss in nutty sesame oil, bright garlic and ginger, and a splash of soy sauce—ready in about 10 minutes. It’s the kind of side that feels restaurant-worthy but is simple enough to pull together between meetings and homework.
I love pairing it with hearty mains; if you want a stronger protein partner, try my favorite stir-fry companion beef-and-broccoli stir-fry to turn this into a full meal.
Why you’ll love this dish
This bok choy stir fry is fast, healthy, and incredibly adaptable. The contrast of tender-crisp stem and wilted leaf gives the dish satisfying texture, while garlic, ginger, and sesame oil deliver bold flavor without a complicated sauce. It’s low-cost, family-friendly, and cooks in the same skillet you use for proteins—perfect for weeknights or as a bright vegetable side at a holiday table.
“Bright, crunchy, and unbelievably quick—this stir fry is my go-to when I want green vegetables that don’t taste boring.” — a regular weeknight tester
If you like light vegetable sides that come together in minutes, you might also enjoy a quick easy chicken and vegetable stir-fry for a one-skillet dinner.
How this recipe comes together
- Prep the aromatics (garlic and ginger) so they hit the hot oil immediately—this releases maximum flavor in seconds.
- Start with carrot and bell pepper because they take the longest to soften.
- Add bok choy last: stems need a couple of minutes to become tender-crisp while leaves only need a quick wilt.
- Finish with soy sauce to coat everything and a sprinkle of sesame seeds for texture.
This order keeps vegetables bright and prevents sogginess. Expect total hands-on cooking time of about 6–8 minutes once the oil is hot.
What you’ll need
- 2 cups bok choy, chopped (both stems and leaves)
- 1 bell pepper, sliced (any color)
- 1 carrot, julienned
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, minced or grated
- Salt and pepper to taste
- Sesame seeds for garnish
Notes and substitutions:
- Napa cabbage or Swiss chard can substitute for bok choy in a pinch, but cook times change slightly.
- Swap tamari for a gluten-free option, or use coconut aminos for lower sodium.
- If you don’t have sesame oil, use a neutral oil and finish with a drizzle of toasted sesame oil off the heat for flavor.
Directions to follow
- Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl until it shimmers.
- Add the minced garlic and ginger. Stir constantly for about 30 seconds until fragrant—watch closely so they don’t burn.
- Add the julienned carrot and sliced bell pepper. Stir-fry 2–3 minutes until they begin to soften but still have bite.
- Add the chopped bok choy (stems first, then leaves) and pour the soy sauce evenly over the pan. Keep the vegetables moving; stir constantly for 2–3 minutes until stems are tender-crisp and leaves are wilted.
- Taste and season with salt and pepper if needed. Remove from heat and transfer to a warm serving dish.
- Sprinkle sesame seeds over the top and serve immediately.
Short, clear action steps make the process quick to follow—even for novice cooks.
Best ways to enjoy it
- Serve alongside steamed rice or garlic fried rice for a simple dinner.
- Add to noodles (udon or soba) with a splash more soy sauce and a drizzle of sesame oil for an easy noodle bowl.
- Toss with cooked tofu, shrimp, or shredded rotisserie chicken to make it a main course.
- Plate as a vibrant side for grilled fish or roasted meats—its brightness balances rich proteins.
Garnishes that elevate: sliced scallions, a squeeze of lime, or a few chili flakes for heat.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of cooking. Consume within 3–4 days.
- To reheat, warm in a skillet over medium heat for a minute or two—this keeps vegetables from getting soggy. Microwaving is fine; use short bursts and stir between them.
- Freezing is not recommended for best texture—bok choy becomes mushy when thawed. If you must freeze, blanch quickly before freezing and expect a softer texture after reheating.
Always reheat until steaming hot (165°F/74°C) before serving.
Pro chef tips
- Dry the bok choy thoroughly after washing. Excess water causes steaming, which leads to limp vegetables instead of a crisp-tender finish.
- Cut the stems slightly smaller than the leaves so everything finishes at the same time.
- Keep heat high and use a roomy pan so vegetables sear rather than steam. A hot, well-seasoned wok is ideal.
- If you want more sauce, mix 1 teaspoon cornstarch with 2 tablespoons water and a splash more soy; add at the bok choy step and cook until slightly thickened.
- For added depth, toast the sesame seeds briefly in a dry pan before garnishing.
For another quick-vegetable weeknight inspiration, compare textures with this simple beef-and-broccoli recipe—it shows how timing changes with different veg.
Creative twists
- Spicy: add Sriracha or sliced fresh chilies when you add the soy sauce.
- Umami boost: stir in a teaspoon of oyster sauce or a few drops of fish sauce at the end.
- Crunchy protein: top with toasted peanuts or cashews.
- Miso glaze: whisk a teaspoon of white miso into the soy sauce for a savory-sweet finish.
- Make it Mediterranean: omit ginger, use olive oil, lemon zest, and finish with toasted pine nuts.
Your questions answered
Q: How long does this take to prepare?
A: Active prep and cook time is about 10–12 minutes total—the most time is chopping. Once your aromatics are ready, the stir-fry moves very quickly.
Q: Can I make this vegan/vegetarian?
A: Yes. The base recipe is already vegan. Use tamari or coconut aminos for gluten-free options and skip any animal sauces.
Q: Will the bok choy get soggy if I cook it longer?
A: Yes—overcooking turns the stems soft and the leaves limp. Aim for tender-crisp stems and just-wilted leaves; that’s the hallmark of a perfect stir-fry.
Q: Can I double the recipe?
A: You can, but cook in batches if your pan becomes crowded. Overcrowding causes steaming and prevents a good sear.
Conclusion
This bok choy stir fry is a fast, bright vegetable dish that’s easy to customize and perfect for weeknights. For a slightly different take with garlic-forward flavor, check this Bok choy stir fry with garlic- easy restaurant style recipe. If you’re looking for a plated, vegetable-focused recipe from a vibrant food site, try the Bok Choy Stir Fry Recipe – Love and Lemons for more inspiration.
Bok Choy Stir Fry
Ingredients
Method
- Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl until it shimmers.
- Add the minced garlic and ginger. Stir constantly for about 30 seconds until fragrant—watch closely so they don’t burn.
- Add the julienned carrot and sliced bell pepper. Stir-fry 2–3 minutes until they begin to soften but still have bite.
- Add the chopped bok choy (stems first, then leaves) and pour the soy sauce evenly over the pan. Keep the vegetables moving; stir constantly for 2–3 minutes until stems are tender-crisp and leaves are wilted.
- Taste and season with salt and pepper if needed. Remove from heat and transfer to a warm serving dish.
- Sprinkle sesame seeds over the top and serve immediately.
