Description
This bok choy stir fry recipe is delicious, nutritious, and incredibly easy. Made with bok choy, garlic, ginger, soy sauce, and sesame oil.
Ingredients
Units
Scale
- 2 lbs. bok choy (can use baby bok choy or regular)
- 1 Tbsp. butter
- 1 tsp. sesame oil
- 1 Tbsp. soy sauce
- 2 cloves garlic, minced
- 2 tsp. ginger, grated
- toasted sesame seeds
Instructions
- Thinly slice bok choy (about 1” wide), discarding the end of the stem.
- Heat butter and sesame oil in large nonstick skillet over medium heat and add bok choy to the pan, cooking for about 1-2 minutes, stirring occasionally. Let any excess water cook off/evaporate.
- Add soy sauce, garlic, and ginger to bok choy, stir to combine and cook another 2-3 minutes, until bok choy is soft and wilted any excess liquid has evaporated.
- Garnish with sesame seeds.
Notes
- Storage: Store leftover bok choy stir fry in an airtight container in the refrigerator for 2-3 days. Reheat stir fry in a hot skillet until heated through.
- Ingredient notes: I’ve used baby bok choy here, but you can also use regular bok choy, sliced the same way into 1-inch slices. You can use low-sodium soy sauce if you prefer or for a gluten-free version, use coconut aminos or tamari.
- Special tools: Large skillet or wok and spatula.
- Serve with: Mains like furikake salmon, chicken teriyaki, and orange chicken.