This Bok Choy Stir Fry is a crisp, crunchy vegetable in a savory and sticky sauce. It’s great for a quick, light, and healthy dinner!
In the previous months, I’ve been feeling a bit heavy, and when I look at the mirror, my dad bod has been very real. I know that if this continues on it will affect my health, my mood, and the way I deal with family and work. With this, I created an exercise routine, became mindful of what I eat, and just stuck to the plan. This Easy Bok Choy Stir Fry has been one of my go-to meals because:
- I can whip this up quickly, while still taking care of my kids
- It only requires 5 main ingredients, making a light and healthy dish (no sugar added!)
- Honestly, it’s a bit addictive to eat because of the crisp and crunchy bok choy with a savory sauce sticking right on every crease!
This is a very common Chinese dish, and with recipes like these, I’ve lost almost 20 pounds since I started my journey. So, whoever said you can’t lose weight eating Asian food? This is a delicious alternative when you don’t always want to eat salad!
Ingredients
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Bok Choy
Bok Choy is a Chinese cabbage that is characterized by a green or white crisp stem and dark green leaves. There are two types of bok choy–white-stemmed and Shanghai (green-stemmed), and both have their “baby boy choy” versions. In this recipe, I used white-stemmed baby bok choy, but the other variants can also be used.
This is widely available in Asian markets, and it’s typically pre-packaged in plastic. The contents of the plastic bag may seem a lot, but it wilts as it cooks, so for reference, 350 grams is good for 1-2 people. When choosing, get the fresh, bright green bok choy and avoid bruised and/or yellow-ish leaves.
This is best when used immediately, but if you plan to store it for a while, you can wrap it in a paper towel and place it back in the plastic bag. Store in the fridge for up to a week.
Bok Choy requires minimal preparation–you can either simply separate each stem or slice into halves or quarters to cook. You only need to thoroughly wash the creases in the stem to remove excess dirt or soil.
When cooked, bok choy is bright green, with sweet, crispy stems and herby leaves. It’s a very versatile veggie that you can stir-fry, add to soups, use as a garnish, and a lot more.
Shiitake Mushrooms
I also used shiitake mushrooms for plant-based protein and as a great complement to the bok choy.
Bok Choy Sauce
- Garlic – For aroma, you can use as much as you want for more flavor.
- Oyster Sauce – For the umami
- Salt and Pepper – To taste
- Cornstarch Slurry – This is the combination of 1 tablespoon of cornstarch and 2 tablespoons of water. As the slurry mixes with the vegetable sweat and sauce ingredients, this will help the sauce to cling to the creases of the stem.
- Sesame Seeds – For garnish
How to Cook Bok Choy Stir Fry?
Slice the bok choy in halves if small and in quarters if big. Wash it thoroughly, especially in the part of the stem.
Boil water and blanch the bok choy for a minute. This will make the veggies turn vibrant green and help prevent them from watering down, as well as quickly cook them.
Place the pan on high heat, add a bit of oil, and stir-fry the garlic until fragrant. You can go extra by toasting it a bit (golden brown, not black) because this will make the oil and the whole dish more flavorful.
Add the bok choy and mushrooms, stir-fry for 30 seconds, and allow the garlic oil to coat them.
Season with oyster sauce, salt, and pepper. Mix, then add the cornstarch slurry. Mix again until the sauce is thickened and sticking to the bok choy.
Stir-fry for another minute until the sauce is glistening. Saute only for a minute to keep the veggies from overcooking, but do cook longer if cooking more. Plate then garnish with sesame seeds, and serve!
Serving Stir-Fried Bok Choy
What I love about this it’s great with rice or noodles to make your meals more balanced. It also goes well with any protein like Chicken Teriyaki, Pork Tonkatsu, or LA Galbi, if you’re going for a filling, low-carb meal!
It’s super versatile, good on its own or as a side. For any leftovers, you can store them in the fridge for 3-4 days.
Other recipes I recommend when going on a diet:
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Easy Bok Choy Stir Fry
Ingredients
- 350 grams Bok Choy
- 4 pcs Shiitake Mushroom Sliced
- Canola Oil For sauteing
- 1 tbsp Garlic Add more if you like
- 1 tbsp Oyster Sauce
- Salt and Pepper To taste
- 1 tbsp Cornstarch For slurry
- 2 tbsp Water For slurry
- Sesame Seeds For garnish
Instructions
- Slice the bok choy into halves if they’re small or quarters if they’re big. Thoroughly wash them, especially near the stem, and remove any remaining soil or dirt.
- Boil water and blanch the bok choy and mushrooms for a minute. Afterwards, leave to drain in a strainer.
- Heat oil and saute the garlic thoroughly until fragrant, then add the bok choy. Stir fry well until they’re coated in the garlic oil.
- Season with salt, pepper, oyster sauce, and sesame oil.
- Combine cornstarch and water, then add the cornstarch slurry and stir-fry for another minute until the sauce is glistening and sticking to the bok choy. Do not overcook.
- Plate and garnish with sesame seeds. Serve and enjoy!
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