Get the Recipe 15-Minute Bok Choy Stir Fry
User Reviews
5.0
Get the Recipe 15-Minute Bok Choy Stir Fry
Bok Choy Stir Fry is ready for dinner in just 15 minutes! Made with homemade stir fry sauce, lots of garlic and ginger, and umami-packed mushrooms, it's a flavor-loaded vegetarian meal.
Ingredients
Stir Fry Sauce
- ½ cup soy sauce low sodium recommended
- ½ cup vegetable stock
- 1 teaspoon sesame oil
- 1/2 /2 tablespoon rice vinegar
- 2 cloves garlic minced
- 1-2 teaspoons ginger grated or minced
- 1 tablespoon sugar or honey more for a sweeter sauce
- 1 tablespoon cornstarch
- Pinch Pinch red pepper flakes optional
Stir Fry Vegetables
- 8 ounces mushrooms sliced
- 1 Tablespoon neutral oil
- 4 cloves garlic grated or minced
- ½ Tablespoon ginger finely chopped or grated
- 4 heads baby bok choy chopped*
- ¾ cup stir fry sauce see note
Instructions
- The Sauce: whisk together the stir fry sauce ingredients and set aside. Or, shake them in a jar with a lid for maximum efficiency.
- Heat a wok or large saute pan over medium-high heat. Add the mushrooms, let cook for 4-5 minutes as the water simmers out.
- Add the oil and let heat, then stir in the garlic and ginger. Cook for a minute or so, then toss in the chopped bok choy. Cook for 2-3 minutes.
- Add approximately ¾ cup of the stir fry sauce. If you like it extra saucy, feel free to add more sauce or reserve the rest for later (it lasts in the fridge for a week or so). Simmer for 2-3 minutes until thick and the bok choy stems are tender yet still hold some crunch).
- Serve over rice as desired. Garnish with green onions, cilantro, bean sprouts, or sesame seeds. Enjoy!
Notes
Bok Choy Options:
Separate the chopped leafy green parts from the stems to add them to the stir fry at different times. Chop the green tops into larger portions, since they will shrink down. This way, they can get tossed into the stir fry with the stems and wilt down just enough.
- Separate the chopped leafy green parts from the stems to add them to the stir fry at different times.
- Chop the green tops into larger portions, since they will shrink down. This way, they can get tossed into the stir fry with the stems and wilt down just enough.
- Storage: place leftovers in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 2 months.
Sauce: the sauce makes approximately 1 1/4 cups; I recommend adding only 3/4 cup to the stir fry to start, and adding more as desired for this recipe. You can also halve it if you know you like less sauce.
To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch. Use stock with no added salt. See the stir fry sauce post for additional recipe tips.
- To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch.
- Use stock with no added salt.
- See the stir fry sauce post for additional recipe tips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 873mg | 36% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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