Bok Choy Stir Fry Recipe
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Easy Thai bok choy stir fry recipe with soy and oyster sauce. Ready in under 20 minutes and perfect as a light main or quick veggie side dish for busy weeknights.
What is bok choy?
Bok choy is a type of Chinese cabbage with crisp white stalks and tender green leaves. It has a mild, slightly sweet flavor and is often used in Asian stir-fries, soups, and steamed dishes.
A quick vegetable side dish you’ll love!
If you’re craving something healthy and flavorful to go alongside meat, rice, or noodles, this easy stir-fried bok choy recipe has you covered. Here’s why you’ll love it:
- Easy: Simple ingredients, minimal prep, and a quick stir-fry in the wok is all it takes!
- Versatile: It’s not just for bok choy! Feel free to add mushrooms, bell peppers, or whatever veggies you’ve got lying around. (If you’re cleaning out the fridge, check out my popular Thai stir-fried vegetables recipe!)
- Pro-tips: Find tips for the best flavor below the instructions, in case you’re not comfortable cooking right away.
Ingredient notes and substitutes
Here are ingredient tips and step-by-step images to guide you through the recipe. Or, if you’re ready to get started, just scroll straight to the recipe card!
- Baby bok choy – A small, tender variety of Chinese cabbage with crisp stems and soft green leaves. It cooks fast and soaks up flavor beautifully.
- Garlic – Use fresh garlic for the best flavor.
- Thai chili – I use Thai prik jinda, which brings has a moderate to high amount of heat. Use less or skip if you’re sensitive to spice.
- Oyster sauce – A thick, savory, and slightly sweet sauce.
- Light soy sauce – Adds saltiness and umami without overpowering the other flavors.
- Oil – Use a neutral oil with a high smoke point, like vegetable or sunflower oil, for quick stir-frying.
How to stir fry bok choy
Step 1: Heat the oil. Place a wok over medium-high heat and add oil.
Step 2: Sauté the aromatics. When the oil is hot, add the minced garlic and chili and stir-fry for about 20 seconds, just until fragrant.
Step 3: Add the bok choy and sauces. Toss in the bok choy, then add the oyster sauce and light soy sauce. Stir-fry for 2–3 minutes, or until the stems are tender-crisp and the leaves are wilted.
Step 4: Serve. Remove from heat and serve immediately as a quick side dish or light main. Enjoy!
What type of bok choy to use
For this recipe, I recommend using baby bok choy. It’s small, tender, and cooks quickly. Perfect for stir-fries where you want both the leaves and stems to stay crisp and flavorful!
You can also use regular (mature bok choy), but make sure to separate the stems and leaves when cooking, as the stems take longer to soften.
Frequently asked questions
How to cut bok choy for stir fry?
Trim the base to separate the stalks. Rinse thoroughly to remove dirt. For baby bok choy, slice lengthwise into halves or quarters. For larger bok choy, cut the white stems and green leaves separately so you can cook the stems first, then add the leaves at the end.
How long to stir fry bok choy?
Stir-fry baby bok choy for 3–5 minutes over medium-high heat. Cook the stems first for 1–2 minutes, then add the leaves and stir-fry until just wilted and tender-crisp. Avoid overcooking to keep the texture fresh and slightly crunchy.
How to store leftovers?
Let the leftovers cool completely, then store it in an airtight container in the fridge for up to 3 days.
Bok Choy Stir Fry Recipe
Equipment
- Knife and cutting board
- Wok or large nonstick skillet
- Spatula or cooking tongs
- Measuring spoons
Ingredients
- 1 tbsp oil
- 1 clove garlic, minced
- 200 g baby bok choy, trim the base, rinse well, and slice in half or quarters if large
- 2 tbsp oyster sauce
- 1½ tbsp light soy sauce
- ½ Thai Jinda chili, thinly sliced
Instructions
- Heat the oil. Place a wok or large skillet over medium-high heat and add oil.
- Sauté the aromatics. Once the oil is hot, add the minced garlic and Thai chili. Stir-fry for about 20 seconds until golden and fragrant.
- Add bok choy and sauces. Add the bok choy to the wok, followed by the oyster sauce and light soy sauce. Stir-fry for 2–3 minutes, until the stems are tender-crisp and the leaves are just wilted.
- Serve. Remove from the heat and serve right away as a side dish or light main.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
