Baby Bok Choy Stir Fry Recipes

BABY BOK CHOY STIR FRY: SIMPLE RECIPE WITH FRESH GINGER & GARLIC

Steps:

• In a small-sized mixing bowl, place your sesame oil, soy sauce or tamari, water, and chili flakes. Whisk until thoroughly combined, then set aside.
• Clean and chop the bok choy, removing the whites from the green leaves. Learn how to cut bok choy for stir fry in the FAQ below.
• In a large cast iron wok, heat your vegetable or cooking oil of choice on the stovetop. Once heated, add the chopped garlic and fresh ginger, cooking until fragrant, ~ 1-2 mins.
• Next, we'll get into how to stir fry bok choy, one "part" at a time. Mix in the white stalks of the baby bok choy, cooking for 3-4 mins in the oil, garlic, and ginger. Then, add the soy sauce mixture and green leaves of the bok choy, cooking another 2 mins until thoroughly heated, with gently wilted leaves.
• Once done cooking bok choy in stir fry, remove it from the pan. Serve your Chinese bok choy stir fry while warm, with a healthy sprinkle of sesame seeds.

BOK CHOY STIR FRY

Steps:

• Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

SAUTéED BABY BOK CHOY

Steps:

• In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
• Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
• Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
• Remove to a warmed platter and drizzle with sesame oil.

STIR-FRIED SESAME BABY BOK CHOY

Steps:

• Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
• In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
• Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

BABY BOK CHOY STIR FRY WITH BEANS & ONIONS

Steps:

• Cut the white part of the bok choy into 1-inch pieces and coarsely chop the greens, keep separate.
• Heat non stick skillet lightly sprayed with veggie oil.
• Stir fry the bok choy white stems, onions and green beans, over medium high heat for approx 6-7 minutes.
• Add bok choy greens and stir fry 1 minute longer until the greens are just wilted and heated through.
• Enjoy.

BABY BOK CHOY AND SHIITAKE STIR-FRY

Steps:

• Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
• Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
• Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

BABY BOK CHOY AND MUSHROOM STIR FRY

Steps:

• In a bowl, mix 2/3 cup (150 ml) water, tamari, oyster sauce and sake or Chinese rice wine.
• Heat oil in a pan. Sauté garlic and ginger. Add carrots and bok choy and cook a few more minutes.
• Add the sauce mixture. Cover and cook until vegetables are almost cooked. Add mushrooms and cook a few more minutes. Season with salt and pepper.
• Dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the pan. Mix well. Remove from heat. Add crushed red pepper if desired.
• Infuse love into the food and serve!

SAUTEED BABY BOK CHOY

Steps:

• Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.