Garlic-Ginger Bok Choy Stir Fry
Fresh garlic, ginger, sesame oil, and an umami-rich sauce coat tender-crisp bok choy and mushrooms in this quick stir fry. High heat and a short cook time — around 15 minutes — preserve the vegetables' texture while building deep, layered flavor. It works as a standalone weeknight dinner or a substantial side dish.
Equipment
- Wok or large skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Stirring spoon or spatula
Ingredients
For the Vegetables and Aromatics:
- 1 tbsp toasted sesame oil preferably cold-pressed for richer flavor
- 4 cups bok choy washed, dried, and chopped into 2-inch pieces
- 1 tbsp fresh ginger finely grated
- 3 cloves garlic minced
- 1 cup shiitake mushrooms sliced; cremini mushrooms are a good substitute
- ¼ cup scallions sliced thin, white and green parts separated
For the Sauce:
- 3 tbsp low-sodium soy sauce or tamari for gluten-free version
- 2 tsp rice vinegar unseasoned
- 1 tsp maple syrup or agave nectar
- 1 tsp cornstarch dissolved in 2 tbsp of water to form slurry
Instructions
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and dissolved cornstarch slurry. Set aside.
- Heat a wok or large skillet over medium-high heat (375°F / 190°C). Add sesame oil and swirl to coat the pan.
- Add sliced mushrooms to the hot oil and stir-fry for 2–3 minutes until they begin to soften and lightly brown.
- Add the white parts of the scallions, grated ginger, and minced garlic. Stir constantly for about 1 minute until fragrant.
- Add the chopped bok choy. Stir-fry for 3–4 minutes, tossing frequently until the greens are wilted and the stems are just-tender but still crisp.
- Pour in the sauce and toss everything together. Stir until the sauce thickens slightly and evenly coats the vegetables (about 1–2 minutes).
- Remove from heat immediately. Garnish with the green parts of the scallions before serving.
Notes
- Use baby bok choy for a more tender bite and sweeter flavor.
- Add cubed tofu or edamame for protein.
- If your bok choy is large, separate stems from leaves and stir-fry stems 1–2 minutes earlier.
- A dash of chili oil or sriracha adds a spicy kick.
Nutrition
Calories: 80kcalCarbohydrates: 9gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 484mgPotassium: 428mgFiber: 2gSugar: 3gVitamin A: 3190IUVitamin C: 33mgCalcium: 89mgIron: 1mg
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