This bok choy recipe is a basic stir-fry that can be served as-is, or you can add meat or tofu to make it more substantial. It’s one of my favorite ways to load up on leafy greens quickly and easily. Serve with fluffy white rice or over noodles in soup. The amount of raw bok choy may look too much, but it will cook down.
Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::4
Ingredients
1 tablespoon vegetable oil
2 cloves garlic, crushed and chopped
8 heads baby bok choy, trimmed and cut into bite-size pieces
salt to taste
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat oil in a large skillet or wok over medium heat; cook garlic in hot oil until fragrant, 1 to 2 minutes.
Dotdash Meredith Food Studios
Mix in bok choy; cook and stir until the leafy green parts turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt and serve.
Dotdash Meredith Food Studios
Cook’s Note
Each head of baby bok choy is roughly the diameter of a soda can.
You can use regular bok choy instead of baby bok choy, although I prefer the sweeter and more delicate flavor of baby bok choy.
Feel free to add soy sauce or oyster sauce to the finished product if you want a more robust flavor, but I like to let the simple, delicious taste of bok choy shine through.