Come try our Baby Bok Choy Stir Fry recipe! In just under 5 minutes, you can whip up this quick and delicious side dish using only six natural ingredients. With the delicate flavors of baby bok choy, a hint of garlic, and the richness of toasted sesame oil, it’s a simple yet delightful addition to your meals!
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Why I Love This Recipe
Get ready to savor the finest Baby Bok Choy Stir Fry recipe ever! It’s a quick, budget-friendly, and completely natural way to transform ordinary bok choy into a delectable Chinese-inspired side dish in less than 5 minutes! This dish takes the crisp and tender bok choy, infuses it with garlic’s aromatic essence, and lightly seasons it with a touch of nuttiness from toasted sesame oil!
Made using a proven at-home stir-fry method featured in our Garlic Kale Stir Fry and Stir Fry Bean Sprouts recipes, this dish is a breeze to prepare! If you’re someone looking to effortlessly create a flavorful vegetable side dish with an Asian twist, this recipe is perfect for you!
- Bok Choy – baby bok choy is preferred as it is more tender and sweeter. Can be found in most Asian supermarkets.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Garlic– freshly sliced garlic.
- Salt – sea salt preferred.
- White Pepper – ground White Pepper in a bottle.
- Toasted Sesame Seeds – optional garnish.
Step 1 Heat oil in a large frying pan or wok, add sliced garlic, and cook until fragrant.
Step 2 Add sliced bok choy and cook for 2-3 minutes until tender.
Step 3 Season the stir fry with salt, white pepper, and toasted sesame oil.
For a delightful twist on this recipe, you can easily replace the bok choy with tender green beans to create a Stir Fry Green Beans dish. This variation brings a fresh, vibrant flavor to the table while retaining the delightful stir-fry essence.
Enhance your Chinese-inspired feast by pairing this Baby Bok Choy Stir Fry with dishes like Honey Walnut Shrimp, Black Pepper Chicken along with warm delicate soups like Chinese Shrimp Egg Drop Soup or Egg Drop Soup paired with your preferred bowl of rice.
Frequently Asked Questions
Baby Bok Choy vs Bok Choy
Baby bok choy is the preferred choice for stir-frying in this recipe due to its softer and more delicate texture, which is ideal for quick stir-frying. In contrast, larger bok choy varieties are better suited for boiling and steaming recipes.
Can I use regular bok choy if I can't find baby bok choy?
Yes, you can use regular bok choy, but please note that it won't be as tender.
Should I remove the tough ends of baby bok choy before stir-frying?
Yes, it's advisable to remove the tough stems and wash the leaves thoroughly before stir-frying.
Is this dish vegan friendly?
Yes, this dish is vegan-friendly.
To keep your leftovers fresh and tasty, place them in an airtight container and store it in the fridge. They’ll stay good for about 3 to 5 days.
Other Vegetable Side Dish Recipes You Might Like
- Japanese Cabbage Salad
- Asian Steamed Vegetables With Sesame Sauce
- Korean Spinach Salad
- Japanese Miso Eggplant Stir Fry
Watch How To Make It
Baby Bok Choy Stir Fry
- Gather all the ingredients.
- Remove the stem portion of the bok choy and wash each leaf thoroughly.
- Finely slice garlic as shown below.
- In a large frying pan or Wok, add high temp neutral cooking oil and sliced garlic on high heat. Once the garlic becomes fragrant, about 20-30 seconds, add in sliced bok choy and cook for 2-3 minutes until leaves are softened while continuously mixing/stirring.
- Once the bok choy leaves are softened, add in salt, White Pepper and Toasted Sesame Oil. Mix well and transfer to a serving plate.