Garlic Ginger Bok Choy Stir-Fry

Garlic Ginger Bok Choy Stir-Fry is a quick, vibrant, and flavorful side dish that brings together fresh bok choy, savory garlic, and zingy ginger in a light, glossy stir-fry sauce. I love making this dish when I want something simple, healthy, and packed with bold, aromatic flavor that complements any main course.

Why You’ll Love This Recipe

I love how fast and versatile this stir-fry is. It’s ready in under 15 minutes, uses just a handful of ingredients, and makes any meal feel more complete. The garlic and ginger give it a fragrant punch, while the bok choy stays crisp-tender and naturally sweet. Whether I’m serving it with rice, noodles, or grilled protein, it’s always a perfect match.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh bok choy (baby bok choy or full-size, trimmed and chopped)

• Garlic, minced

• Fresh ginger, grated or finely chopped

• Soy sauce

• Sesame oil

• Neutral oil (like vegetable or avocado oil)

• Salt and pepper

• Water or vegetable broth (for steaming)

• Red pepper flakes or chili paste (optional, for heat)

• Sesame seeds or green onions (for garnish, optional)

Directions

1. I wash the bok choy thoroughly and cut it in half lengthwise if using baby bok choy, or chop it into bite-sized pieces if using full-sized heads.

2. In a large skillet or wok, I heat neutral oil over medium-high heat.

3. I add garlic and ginger and stir-fry for about 30 seconds until fragrant—being careful not to let it burn.

4. I add the bok choy and toss it in the aromatics for 1–2 minutes until it starts to wilt.

5. I add a splash of water or broth and cover the pan for 1–2 minutes to steam and soften the thicker stems.

6. I uncover, drizzle in soy sauce and a little sesame oil, and stir-fry for another minute until the sauce coats the bok choy and everything is tender-crisp.

7. I remove from heat and garnish with sesame seeds or green onions if I want extra flavor and crunch.

Servings and timing

This recipe makes about 3–4 servings as a side.
It takes 5–10 minutes to prep and about 7 minutes to cook, making it a fast, easy dish that’s ready in under 15 minutes.

Variations

• I sometimes add mushrooms, shredded carrots, or snap peas for more texture and variety.

• For a saucier version, I mix soy sauce with a splash of rice vinegar and cornstarch slurry to thicken slightly.

• If I want a protein boost, I toss in tofu, shrimp, or thin slices of chicken during the stir-fry.

• A squeeze of lime or lemon adds brightness at the end.

• I use tamari or coconut aminos for a gluten-free option.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toss the stir-fry in a skillet over medium heat or microwave it briefly. It’s best served fresh but still tastes great the next day.

FAQs

Can I use full-sized bok choy instead of baby bok choy?

Yes, I chop full-sized bok choy into manageable pieces, separating the stems and leaves so the thicker parts can cook a little longer.

What’s the best oil for stir-frying?

I use a neutral, high-heat oil like vegetable, avocado, or canola oil. Sesame oil is better used as a finishing oil for flavor.

Can I make this dish spicy?

Absolutely. I add red pepper flakes, chili paste, or a splash of hot sauce to give it some heat.

Is this stir-fry vegan?

Yes, all the ingredients are plant-based. I just make sure the soy sauce or substitutes are also vegan-friendly.

Can I serve this as a main dish?

Definitely. I pair it with rice, noodles, or a protein like tofu or tempeh for a light and satisfying meal.

Conclusion

Garlic Ginger Bok Choy Stir-Fry is one of my favorite ways to get something fresh, healthy, and full of flavor on the table fast. It’s simple to make, easy to customize, and works with just about any meal. Whether I’m serving it on the side or building a bowl around it, this stir-fry always delivers.