Bok Choy Stir Fry

As a family who enjoys stir-fries every week, I always have to change things up to keep things interesting. This easy bok choy stir fry recipe makes the humble Asian vegetable the star of the show. Unlike other vegetables, bok choy soaks up the rich, umami-forward stir fry sauce, resulting in restaurant-quality flavors in every bite. My family loves it so much, they don’t even miss the meat!

Why this recipe works

Layers of flavor. You don’t need much to make this bok choy recipe taste like it came from your favorite Chinese restaurant. A 3-ingredient stir fry sauce works its magic and adds layers of umami, nutty, tangy, and zesty flavors to every bite. The easiest stir fry! Just like my asparagus stir fry, this recipe doesn’t call for any complicated methods or ingredients, helping you put it on the table in 15 minutes or less! A go-to dinner or lunch. I personally love stir-fry leftovers because they heat up perfectly for a quick lunch the next day. And like a stew or curry, the flavors taste even better!

Ingredients needed

This stir fry with bok choy isn’t too different from your usual stir fry. Besides the signature vegetable, there isn’t really much else needed to make it. Here is what you’ll need:

How to make bok choy stir fry

Cook the vegetables: Cook the ginger, broccolini, bell pepper, and bok choy in a hot oiled skillet (or wok). Add the sauce: Stir the Chinese five spice, rice wine, and oyster sauce in with the vegetables. Finish cooking, then serve: Continue cooking until the vegetables wilt. Garnish with scallions and sesame seeds, then enjoy!

Recipe tips and variations

Wash the bok choy very well before cooking. The bundles of leaves trap dirt and sand, which you don’t want in your stir fry. Time-saving tips. Chop the vegetables and stir the sauce together up to 1 day ahead of making this recipe to save yourself even more time. Just keep them in separate airtight containers in the fridge, then cook when you’re ready! Thicken the sauce: If the stir fry sauce isn’t thick enough, make a cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water) and pour it into the skillet with the sauce and vegetables. It should thicken and look glossy after a few minutes. Avoid overcooking the veggies. You’ll know the veggies are perfectly cooked when they’re soft on the inside but have a slight bite on the outside and have taken on a darker color. You don’t want them to be too soft or soggy (AKA overcooked). Add protein. To change things up, I like to add some protein to make it a more substantial meal. Sliced chicken breast, beef strips, and shrimp are all great options or when I want a vegetarian option, I LOVE firm tofu.

Storage instructions

To store: Once cooled, store the leftover stir fry in an airtight container in the fridge. It’ll stay fresh and flavorful for up to 4 days. To reheat: Quickly reheat the leftover stir fry in the microwave or warm it in a skillet over medium heat.