Stir-Fried Baby Bok Choy
User Reviews
5
Stir-Fried Baby Bok Choy
Description
Stir-Fried Baby Bok Choy centers on fresh baby bok choy trimmed and rinsed to remove grit, then cooked evenly by cutting larger pieces into smaller portions. The cooking method employs a hot pan with olive oil and garlic to build flavor, followed by quick stir-frying until the green leaves wilt and the stalks remain tender-crisp. Soy sauce adds a savory depth, while freshly ground black pepper provides mild heat and aroma. The method ensures the bok choy retains texture and brightness rather than becoming mushy.
This vegetable side pairs well with a variety of main dishes, particularly Asian-inspired meals, and brings a fresh green element to the plate. It is best served hot and immediately after cooking to keep the crisp texture.
You can adapt the recipe to dietary needs by substituting coconut aminos for soy sauce or seasoning lightly with salt alone for Whole30 compliance, reflecting its flexibility.
Ingredients
- 1 pound baby bok choy about 8 cups
- 2-3 cloves garlic minced
- 1 Tablespoon olive oil
- 2 Tablespoons soy sauce
- black pepper to taste, freshly ground
Instructions
- Trim the bottoms of the baby bok choy and rinse thoroughly in cold water to remove any grit that likes to collect down at the base of each bundle. Cut any larger pieces in halves or quarters, if needed. You can leave very small and tender baby bok choy whole, just make sure all of the bok choy is roughly the same size so they cook evenly.
- Heat a large pan over medium-high heat, then add the oil and swirl to coat the bottom and sides. Add the garlic and stir-fry until fragrant, about 30 seconds, but be sure not to burn.
- Add the bok choy and stir-fry for 2-4 minutes, until the green leaves are wilted and the stalks are tender-crisp. I find it easiest to use tongs and when working with baby bok choy so I can grab some of the leaves and turn them over or toss them around the pan.
- Add the soy sauce and season with freshly ground black pepper, then cook for another 30 seconds. Transfer to a serving plate and serve hot.
Notes
- Substitute coconut aminos for soy sauce to keep the dish Whole30 compliant.
- Use salt alone if avoiding soy-based sauces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Sodium | 576mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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