Bok Choy Ginger Stir Fry
This is a quick and easy bok choy stir fry flavored with a simple umami-packed ginger sauce. Ready in 15 minutes!
Why We Love This Bok Choy Ginger Stir Fry
- Quick and Easy: This bok choy stir fry comes together in about 15 minutes, so it’s perfect when you need a last minute veggie dish!
- Simple and Healthy: Just 6 main ingredients are needed, many of which should already be in your pantry if you do a lot of East Asian cooking.
- Beginner-Friendly: No fancy cooking techniques or equipment required. Just toss everything together in a wok or pan!
Key Ingredients
- Baby Bok Choy ⟶ You can use any variety of bok choy, but I prefer baby bok choy since they tend to be sweeter and more tender. Depending on how big your bok choy is, you may want to separate them into leaves or slice horizontally into bite-size pieces.
- Ginger ⟶ A good chunk of ginger makes this stir fry extra fragrant and spiced. I like eating ginger so I cut them into thin strips, but if you don’t want to actually eat the ginger, you can slice into bigger chunks and remove them before serving.
- Soy Sauce ⟶ Instead of salt, soy sauce adds the salty flavor with an extra hit of umami.
- Vegetarian Oyster Sauce ⟶ This adds a nice combo of salty, sweet, and savory flavors. I make my own vegetarian oyster sauce from dried shiitake mushrooms which are packed with umami.
- Sake ⟶ You can also use Chinese cooking wine.
- Cornstarch ⟶ A little bit of starch thickens the sauce just enough to lightly coat the bok choy.
Tips for Success
Wash bok choy well ⟶ A lot of dirt can hide between the leaves, especially near the stem, so rinse the bok choy really well. You can also separate the bok choy leaves, instead of cutting the bok choy in half, if the leaves look particularly dirty.
Don’t worry about drying the bok choy too much ⟶ After rinsing the bok choy, drain and shake off as much excess water as possible, but they don’t need to be completely dry. Any remaining water in the leaves will help steam the bok choy when we add it to the wok – just be careful of splashing!
Bok Choy Ginger Stir Fry FAQ
More Easy Vegetable Sides
- Garlic Eggplant Stir Fry with Tofu
- Spinach Goma-ae (Japanese Sesame Spinach)
- Broccoli Goma-ae (Japanese Sesame Broccoli)
- Kinpira Gobo (Japanese Braised Burdock Root)
- Easy Cucumber Ponzu Salad
- Tataki Kyuri (Japanese Smashed Cucumber)
- Sesame Mizuna Salad
- Simple Marinated Celery Salad
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Bok Choy Ginger Stir Fry
Ingredients
- 1 lb baby bok choy
- 1 tbsp vegetable oil
- 1 tbsp ginger sliced into thin strips/julienned
- 1 tsp toasted sesame oil
- toasted sesame seeds optional
Sauce
- 2 tsp cornstarch
- 1 tbsp soy sauce1
- 1 tbsp
vegetarian oyster sauce1 - 4 tsp sake
- ½ cup water
- pinch of pepper
Instructions
- Wash bok choy: Cut baby bok choy in half (or quarters if very big) and place into a large bowl with water. Swirl the bok choy around to rinse out the dirt from between the leaves. Drain and repeat a few times until you don't see dirt in the water. Drain bok choy and shake off excess water, but you don't need to pat dry.
- Mix sauce: Whisk sauce ingredients together in a bowl and set aside.
- Stir fry: Heat oil in a wok or pan over medium high heat. Add ginger and stir for about a minute until fragrant.
- Add bok choy (be careful of splashing, keep your face away from the wok) and stir to coat with the oil, then cover to wilt. Stir every minute or so until tender (about 5 minutes total).
- Give the sauce a quick whisk then pour into the wok. Toss to combine and cook until thickened.
- Turn off the heat and drizzle sesame oil over. Taste and add more salt or pepper as desired. Sprinkle with sesame seeds if desired.
Notes
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