Garlic Bok Choy Stir-Fry
Aline Davies
December 17, 2024
This bok choy stir-fry is a simple, healthy, flavourful dish that is ready within 15 minutes. Bok choy (pak choi) is a nutrient-dense cruciferous Chinese leafy green which is versatile enough to be used in all kinds of dishes. This recipe uses the standard white stemmed variety, but you can use whichever variety you wish. This is one of my favourite go-to dishes to make and can be paired with a range of other sides and some protein to make it into a complete meal.
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Ingredients
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| 500g bok choy (use any variety you wish) | |
| 2 tablespoons light soy sauce, liquid aminos/ tamari (for a gluten-free option) | |
| 1 tablespoon dark soy sauce or coconut aminos (for a gluten-free option) | |
| 1-2 tablespoons rice vinegar | |
| 1 tablespoon neutral cooking oil | |
| 1-2 cm piece fresh ginger, peeled and roughly chopped | |
| 3-4 cloves garlic, peeled, roughly chopped | |
| 1 teaspoon sesame oil, to finish | |
| Chilli crisp (optional), to top |
Directions
1.
Thoroughly wash the bok choy and remove any yellowing leaves. If you bought smaller ones, you can fry them whole. If larger, slice the tough base off and separate into individual stems. Leave in a large bowl of cold water to soak for 10 minutes, drain through a colander and shake off excess liquid.
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2.
Prepare the stir-fry sauce by combining the light soy sauce, liquid aminos/ tamari, dark soy sauce or coconut aminos, and rice vinegar in a small bowl and set it to one side.
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3.
Warm a frying pan or wok over medium-high heat, and once warm, add the oil. Stir in the ginger and garlic and fry for about 1 minute, stirring continuously.
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4.
Stir in the bok choy and cook for 3 to 5 minutes (depending on their size) until the stalks soften slightly and become tender and the leaves turn a vibrant green.
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5.
Stir in the stir-fry sauce and fry for 30 seconds, then remove from the heat. Finish with the sesame oil, taste and add more seasoning if required. Serve with some chilli crisp.
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