Bok choy stir fry with ginger and garlic
Cook dry bok choy cut-side down with ginger and garlic, then add the measured sauce and briefly cover. Stop when the stems are tender-crisp. This side takes about 15 minutes, including prep.
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Bok choy stir fry with ginger and garlic
- Prep
- 10 min
- Cook / rest
- 5 min
- Total
- 15 min
- Serves
- 2
Ingredients
Use the listed quantities. Rice-cooker cups are 180 ml; spoon measurements are standard measuring spoons.
Method
- Halve the bok choy lengthwise, or quarter large heads. Wash between the leaves to remove grit, then drain and dry well. Mix soy sauce with the water in a small cup.
- Heat a flat-bottom wok or large skillet over medium-high heat. Add the neutral oil, then the ginger. Stir for 15 seconds; add garlic and stir for another 10–15 seconds without letting it brown darkly.
- Add bok choy cut-side down. Let the stems contact the pan for about 1 minute, then toss carefully. Reduce the heat if the garlic begins to scorch.
- Pour in the soy-water mixture and cover for 1–2 minutes. Uncover and toss for another minute, until the stems are tender enough to bite but still have some crunch.
- Turn off the heat. Add sesame oil and optional sesame seeds. Transfer with the pan juices and serve immediately.
Cooking notes & substitutions
Bok choy cooks quickly, but its stems need a head start. A short covered steam softens the thickest part while keeping the leaves bright. Have the sauce ready before heating the pan: there is little time to measure once the garlic goes in.
A watery pan
Drain the washed greens thoroughly. Extra surface water dilutes the sauce and extends the steaming time.
For full-size bok choy
Separate the stalks from the leaves. Slice stalks across and cook them for 2 minutes before adding the leaves.
Make it a meal
Serve with mushroom rice and crisp tofu. This recipe is a vegetable side, rather than a complete protein-rich meal.
Equipment for this recipe
How to choose a wok for your home stove
A flat-bottom wok or large skillet with a lid and a heat-safe spatula.
Best wok for electric stove cooking: start with the base
Questions before you cook
Can I skip the lid?
Yes. Add a little extra water and toss until the stems soften; expect a slightly longer cooking time.
Leftovers & food safety
Refrigerate leftovers promptly in shallow containers. Do not leave cooked food at room temperature for more than 2 hours, or 1 hour above 90°F / 32°C. Reheat leftovers to 165°F / 74°C. Follow package instructions and use a thermometer where appropriate. USDA leftover guidance.