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Bok Choy stir fry with garlic is an easy and healthy recipe that takes only 10 mins to make from prep to dinner table. It calls for only 3 simple ingredients.
What Is Bok Choy
Bok choy (白菜) is a versatile Chinese vegetable belonging to the cabbage family, known for its crisp white stems and vibrant green leaves. It comes in two primary varieties: regular bok choy, which has larger stalks and leaves, and baby bok choy, which is smaller, tender, and has a milder flavor. Both types are cherished in Asian cuisine for their crunchy texture and ability to absorb flavors from accompanying ingredients.
In recent years, bok choy has gained popularity beyond its traditional culinary uses and can now be found in most supermarkets and specialty food stores.
Its versatility makes it a favorite in a wide range of dishes, from stir-fries and soups to side dishes. Whether you opt for the regular or baby variety, bok choy adds a fresh and nutritious element to any meal.
Health Benefits
According to Eating Well Magazine, June 2018 issue, this Chinese cabbage has the following benefits:
- It ranks second on the Center for Disease Control and Prevention’s list of 41 powerhouse fruits and vegetables.
- It’s loaded with sulforaphane and carotenoids. It protects cells from damage, improve immune system and block cancer formation.
- One cup of cooked bok choy delivers more than half of the daily recommended intake of vitamin C.
Bok choy recipe is so easy to make and takes only a few very simple ingredients. They have many health benefits, high in nutrition, vitamins and low in calories.
You can serve them raw, stir fry, saute, roast, steam, grill, braise, make kimchi, salad or soup.
You can also cook them with chicken, shrimp, beef, mushroom or tofu. There are so many ways to prepare them.
Garlic Bok Choy Ingredients
This recipe calls for the following ingredients:
- Bok choy
- Oil
- Garlic
- Salt
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: Cut 1-inch off the bottom part of the stems. You can pull off the leaves. If the leaves are bigger, you can cut into halves or chop into pieces. If you have regular bok choy that is big, you can chop the stems and leafy part into bite-sized pieces.
Step 2: Heat up a wok, pan or skillet on high heat. Add the oil and when the oil is heated, add the garlic and stir-fry until aromatic. Add the bok choy and quickly stir-fry for a few times before adding the salt.
Step 3: Quickly stir-fry a few times, turn off the heat, dish out and serve immediately.
Helpful Cooking Tips
- Stir-fry on high heat for crunchy and crisp texture. Do not overcook.
- The leaves and stems should retain their a nice glossy color after cooking. The leaves shouldn’t turn into dark green or purple.
Frequently Asked Questions
Yes, it is a very healthy vegetables with lots of fiber and water in the leafs and stems. In fact, 95% of the vegetable is water and only 1% fat. It’s also a rich source of vitamin C, vitamin A and minerals.
This recipe is only 81 calories per serving.
What To Serve With This Recipe
This recipe is best served with a main dish (such as braised pork belly (dong po rou)). Make any Asian chicken recipes (such as baked Hoisin chicken) to go with it. You could also serve this recipe with Chinese tea eggs for added punch of flavor and aromatics. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Garlic Bok Choy
Ingredients
- 1 tablespoon oil
- 3 cloves garlic, minced
- 8 oz (230g) baby bok choy, rinsed and drained
- 1/4 teaspoon salt , or to taste
Instructions
How To Stir Fry Bok Choy
- Cut 1-inch off the bottom part of the stems. You can pull off the leaves. If the leaves are bigger, you can cut into halves or chop into pieces. If you have regular bok choy that is big, you can chop the stems and leafy part into bite-sized pieces.
- Heat up a wok, pan or skillet on high heat. Add the oil and when the oil is heated, add the garlic and stir-fry until aromatic.
- Add the bok choy and quickly stir-fry for a few times before adding the salt. Quickly stir-fry a few times, turn off the heat, dish out and serve immediately.
Video
Notes
- Stir-fry on high heat for crunchy and crisp texture. Do not overcook.
- The leaves and stems should retain their a nice glossy color after cooking. The leaves shouldn’t turn into dark green or purple.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make baby bok choy in a similar manner but I use very little avocado oil in the pan and then drizzle with sesame oil before serving. The sesame oil gives it a nice flavor.
Nice!?
This looks so good, but our 2 stores in town only sell really huge bok choy. What should I do different? It seems like they would be much tougher. Thanks!
Cut into bite size pieces.
Yumm! This turned out so well!