--- title: "Bok choy stir fry with ginger and garlic" description: "A 15-minute bok choy stir-fry with crisp stems, wilted leaves, ginger, and garlic. A simple side for rice and noodles." url: "https://www.riceandsizzle.com/recipes/ginger-garlic-bok-choy/" language: en --- Canonical page: https://www.riceandsizzle.com/recipes/ginger-garlic-bok-choy/ Wok recipes # 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. By [Rice & Sizzle](https://www.riceandsizzle.com/about/) · September 18, 2026 Recipe draft · Not yet kitchen-tested. [How we develop recipes](https://www.riceandsizzle.com/editorial-policy/). ## Bok choy stir fry with ginger and garlic Prep: 10 min Cook / rest: 5 min Total: 15 min Serves: 2 ### Ingredients - 350 g baby bok choy - 1 tablespoon neutral cooking oil - 3 garlic cloves, finely chopped - 2 teaspoons finely shredded ginger - 2 teaspoons reduced-sodium soy sauce - 2 tablespoons water - ½ teaspoon toasted sesame oil - 1 teaspoon sesame seeds, optional ![Baby bok choy, chopped garlic, shredded ginger, neutral oil, soy sauce, water, sesame oil and sesame seeds arranged in separate dishes — illustration](https://www.riceandsizzle.com/images/ginger-garlic-bok-choy-ingredients.webp) Baby bok choy, chopped garlic, shredded ginger, neutral oil, soy sauce, water, sesame oil and sesame seeds. Ingredient illustration; use the quantities listed above. Use the listed quantities. Spoon measurements are standard measuring spoons. ### Method 1. 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. 2. 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. 3. 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. 4. 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. 5. Turn off the heat. Add sesame oil and optional sesame seeds. Transfer with the pan juices and serve immediately. ## Equipment that helps A flat-bottom wok or large skillet with a lid and a heat-safe spatula. Use a wide pan so the cut stems touch the hot surface, plus a lid for the short steaming step. If you need a wok, the [YOSUKATA 13.5-inch flat-bottom carbon steel wok](https://www.amazon.com/dp/B084DQYNNM?tag=aeomantis-20) Sponsored has a flat base for a home stove. Check that your lid fits; carbon steel needs seasoning and drying. [Choose a wok for an electric stove](https://www.riceandsizzle.com/guides/best-wok-for-electric-stove/). ![Bok choy with ginger, garlic and a light soy dressing — illustration](https://www.riceandsizzle.com/images/bok-choy.webp) Serving illustration. ## 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. ## 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](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety). ## More wok recipes [![Egg fried rice with peas, scallions and golden scrambled egg — illustration](https://www.riceandsizzle.com/images/wok-egg-fried-rice.webp)](https://www.riceandsizzle.com/recipes/wok-egg-fried-rice/) Wok · 20 min ### [Small-batch egg fried rice](https://www.riceandsizzle.com/recipes/wok-egg-fried-rice/) Egg fried rice for a home stove: dry grains, a hot flat-bottom pan, and small batches that brown instead of steam. [![Stir-fried cabbage ribbons with garlic and sesame seeds — illustration](https://www.riceandsizzle.com/images/wok-cabbage-stir-fry.webp)](https://www.riceandsizzle.com/recipes/wok-cabbage-stir-fry/) Wok · 18 min ### [Soy sesame cabbage stir-fry](https://www.riceandsizzle.com/recipes/wok-cabbage-stir-fry/) A quick cabbage stir-fry with crisp edges, garlic, and a light soy-vinegar finish. Includes a simple overcrowding fix. [![Thick udon noodles with browned mushrooms, carrot matchsticks and scallions — illustration](https://www.riceandsizzle.com/images/wok-mushroom-udon.webp)](https://www.riceandsizzle.com/recipes/wok-mushroom-udon/) Wok · 20 min ### [Mushroom udon stir-fry](https://www.riceandsizzle.com/recipes/wok-mushroom-udon/) Thick udon noodles with browned mushrooms and a simple soy sauce. A 20-minute dinner using refrigerated or frozen udon.