Bok Choy Stir Fry
My 10-minute bok choy stir fry recipe features tender vegetables in an umami-forward Chinese stir fry sauce. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 93kcal
Ingredients
- 1 tablespoon sesame oil
- 1 inch ginger minced
- 1 bunch broccolini
- 4 baby bok choy quartered
- 1 red bell pepper thinly sliced
- 1 teaspoon Chinese five spice
- 2 tablespoons Chinese rice wine
- 1/4 cup oyster sauce
Instructions
- Heat the oil in a wok or large wok over high heat. Once hot, add the ginger and cook until fragrant.
- Add the Chinese broccoli, red bell pepper, and baby bok choy. Add the spice mix, rice wine, and oyster sauce, and cook until the vegetables wilt, around 8 minutes.
- Season with sesame seeds and green onions, and serve immediately.
Video
Notes
TO STORE: Once cooled, store the leftover stir fry in an airtight container in the fridge for up to 4 days.
TO FREEZE: Store the cooled leftovers in a freezer-safe container and freeze for up to 3 months.
TO REHEAT: Reheat the leftover stir fry in the microwave in 30-second intervals or in a large skillet over medium-high heat.
Variations
Add garlic. Add a tablespoon of minced garlic to the ginger for more flavor.
Change the protein. Add sliced chicken breast, ground pork, shrimp, or air fryer tofu. If you’re cooking the meat in the wok, cook it fully first, then set it aside, cook the veggies, then add the protein back to the wok to warm up.
Serve over basmati rice or spicy noodles for a heartier dish.
Nutrition
Serving: 1serving | Calories: 93kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Sodium: 484mg | Potassium: 94mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6713IU | Vitamin C: 128mg | Calcium: 168mg | Iron: 2mg | NET CARBS: 8g