Baby bok choy is perfect for a quick stir fry: the leaves become tender while the white stems keep a pleasant bite, and the cut sides turn a lovely golden brown. Here, I cook it with garlic, fresh ginger, and a little oyster sauce, which adds plenty of flavor without overpowering the bok choy.
There’s very little prep involved: all you really need to do is halve the baby bok choy and let it cook. The whole dish takes about 20 minutes from start to finish.
If you can only find regular bok choy, see my cooking tip at the end of the recipe card.
PREP TIME
5 min
COOK TIME
15 min
DIFFICULTY
Easy
STORAGE
3 days
Bok choy is a type of Chinese cabbage, and the entire vegetable is edible, from the crisp white stems to the green leaves.
For this recipe, I prefer using baby bok choy, which I simply cut in half lengthwise.
I start by placing them cut-side down in a hot skillet with a little oil, garlic, and ginger. I leave them undisturbed for a few minutes so they brown nicely.
Next, I add a little water and cover the pan so the steam can gently finish cooking them. I then remove the lid and let any remaining water evaporate before adding the sauce.
Why Add Oyster Sauce?
Oyster sauce is salty, slightly sweet, and, most of all, packed with umami. You only need a small amount to give the bok choy more depth without masking its flavor.
It’s a handy bottle to keep in the pantry for Asian-style cooking, or whenever you want to give a dish an Asian twist. Once opened, it keeps well in the fridge, and since you usually only need a little at a time, a bottle lasts quite a while.
A friend once shared another trick I love: after cooking a steak in a skillet, he adds just a tiny drop of oyster sauce to the browned bits left in the pan. It adds real depth and a hint of umami, without anyone being able to pinpoint the oyster sauce. I’d recommend trying it with a whole cut of steak rather than ground beef.
Here, I add it at the very end, once the water has almost completely evaporated, so it lightly coats the bok choy.
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Baby Bok Choy Stir Fry with Garlic and Ginger
Pan-seared bok choy flavored with garlic and ginger, then lightly coated with oyster sauce. A quick cooking method that keeps the bok choy tender-crisp and requires very little prep.
4
servings5
minutes15
minutesTurn this on to keep your screen awake while you cook.
Ingrédients
11 oz 11 oz baby bok choy
1/2 inch 1 cm fresh or frozen ginger, or a little more to taste
1 clove 1 garlic
1 tablespoon 1 tbsp oyster sauce, or a little less to taste
1 tablespoon 1 tbsp neutral oil
3 tablespoons 3 tbsp water
Instructions
- Cut the bok choy in half lengthwise.
Mince the garlic and finely chop or grate the ginger. - Heat the oil in a large skillet over medium-high heat. Place the bok choy cut-side down in the pan. Add the garlic and ginger.
- Cook without turning for about 5 minutes, until the cut sides are nicely browned. Larger bok choy may need a little longer.
- Add about 3 tablespoons water, cover, and cook for 5 minutes.
- Remove the lid and let any remaining water evaporate.
- Add the oyster sauce and toss gently to coat the bok choy. Taste before adding any more.
- Serve immediately.
Minute Papillote Tip
- If using large bok choy, separate the green leaves from the white stems. Cut the stems into smaller pieces, cook them first, then add the leaves a few minutes later.
Frequently Asked Questions
Do you need to cut bok choy before cooking it?
For baby bok choy, simply cut each one in half lengthwise. If you’re using larger bok choy, it’s best to separate the green leaves from the white stems and cut the stems into smaller pieces so they cook faster.
Can you eat bok choy leaves?
Yes. Both the green leaves and the white stems are edible. Simply trim the base, remove any damaged leaves, and wash it thoroughly before cooking.
What can I use instead of oyster sauce?
A little soy sauce works well. That said, oyster sauce adds more depth and umami, and that’s really what makes this recipe.
How long does cooked bok choy keep?
Cooked bok choy will keep for 3 days in the refrigerator, in a sealed container. Reheat it briefly in a skillet to best preserve its texture.
Can I make this bok choy stir fry ahead of time?
It’s best served right after cooking. You can, however, wash and cut the bok choy, as well as prep the garlic and ginger, ahead of time, then cook everything at the last minute.
What to Serve with Bok Choy Stir Fry
Bok choy stir fry pairs well with rice, meat, or fish. To keep things Asian-inspired, here are a few recipes that go particularly well with it.
I’m gradually translating these recipes into English. A few links below may still lead to the original French versions in the meantime.
Thai Ground Pork
A quick, very aromatic dish made with ginger, lemongrass, makrut lime leaves, chile, and fish sauce. Serve it with rice and stir-fried bok choy for a complete meal.
Thai Pomelo Salad
A fresh, tangy, and fragrant salad with pomelo, herbs, and a Thai-inspired dressing. Another bright, refreshing way to explore Asian flavors.
Japanese Chicken Meatballs (Tsukune)
Tender and flavorful, perfect with rice and bok choy for a simple, light meal.
Mango Sago with Coconut Milk
A refreshing dessert with small melt-in-your-mouth pearls, coconut milk, and mango.
