Stir-Fried Bok Choy Recipe
Make our easy, quick, and delicious bok choy recipe that will fast become one of your vegetable favorites.
- Serves: 4 persons
- 4to 5 "heads" of baby bok choy (or 2 heads of large bok choy)
- 1tablespoon coconut oil or other vegetable oil
- Stir-Fry Sauce:
- 3to 4 cloves garlic (minced)
- 2tablespoons oyster-flavored sauce (vegetarians/vegans: substitute vegetarian oyster-flavored sauce or vegetarian stir-fry sauce )
- 2tablespoons soy sauce
- 2tablespoons fish sauce (vegetarians/vegans: substitute 2 tbsp. Thai golden mountain sauce or 1.5 tbsp. soy sauce)
- 2tablespoons sweet chili sauce
- 2tablespoons brown sugar
- 2tablespoons lime juice, plus more to taste
Step 1Cut off the bottom of each head to separate bok choy into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds.
Step 2Mix stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve sugar.
Step 3Heat a wok or large frying pan over medium-high to high heat. Add oil and swirl around.
Step 4Add bok choy plus 2 to 3 tablespoons of the stir-fry sauce. Stir-fry for 1 to 2 minutes, or until pan/wok starts to become dry. Keep adding sauce a little at a time and continue stir-frying until bok choy is bright green and the white stems are softened but still crunchy.
Step 5Taste-test. Add more sugar if too sour for your taste, or more lime juice if too salty. Fresh minced chili or dried chili can be added if you prefer it spicier.
Step 6To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. Enjoy! If You Have Extra Sauce: Store in a covered jar or container in your refrigerator for up to one month. This sauce is excellent with many different kinds of stir-fried vegetables, as well as with chicken, tofu or wheat gluten, pork, and seafood. Bok Choy Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaf tips at the end (these will cook very fast).