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Delicious Bok Choy Stir Fry with colorful vegetables in a wok

Bok Choy Stir Fry

A quick and healthy bok choy stir fry with bell pepper and carrot, flavored with garlic, ginger, and sesame oil.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: Asian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups bok choy, chopped (both stems and leaves)
  • 1 bell pepper, sliced (any color)
  • 1 carrot, julienned
Aromatics
  • 2 cloves garlic, minced
  • 1 inch piece ginger, minced or grated
Condiments
  • 2 tablespoons soy sauce (low-sodium if preferred)
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Sesame seeds for garnish

Method
 

Cooking
  1. Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl until it shimmers.
  2. Add the minced garlic and ginger. Stir constantly for about 30 seconds until fragrant—watch closely so they don’t burn.
  3. Add the julienned carrot and sliced bell pepper. Stir-fry 2–3 minutes until they begin to soften but still have bite.
  4. 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.
  5. Taste and season with salt and pepper if needed. Remove from heat and transfer to a warm serving dish.
  6. Sprinkle sesame seeds over the top and serve immediately.

Notes

For alternatives, napa cabbage or Swiss chard can substitute for bok choy. Storage: Refrigerate leftovers in an airtight container within 2 hours of cooking and consume within 3–4 days.