Bok Choy Stir Fry

5 from 1 vote

This easy bok choy stir fry is crisp, tender, and coated in a savory sauce with plenty of garlic. It comes together quickly in one pan, making it an easy Chinese vegetable side dish for busy weeknight meals.

Prep Time5

Cook Time5

Total Time10

Course: Dinner, Lunch

Cuisine: Asian, Chinese

Diet: Low Calorie, Vegetarian

Servings: portions

Calories: 45kcal

Author: Claudia

Equipment

1 wok

Ingredients

500 gr bok choy
2 cloves garlic
½ tbsp oyster sauce
1 tsp fish sauce
½ tbsp shaoxing wine
½ tsp mushroom powder optional

Instructions

Trim the ends of the bok choy stems and wash the bok choy thoroughly, especially around the stems where dirt can collect.
Heat some cooking oil in a wok over medium-high heat and stir-fry the garlic until lightly browned and fragrant. Add the washed bok choy to the wok, followed by the oyster sauce.
Add the fish sauce, Shaoxing wine, and mushroom powder, if using. Stir-fry until the bok choy is evenly coated with the sauce.
Continue cooking until the stems are tender-crisp and the leaves have softened and turned a deeper green. Transfer to a serving plate and serve immediately.

Notes

Wash the bok choy thoroughly. Dirt often hides between the stems, so separate the stalks slightly and rinse them well before cooking.
Do not overcook the garlic. Stir-fry it just until lightly golden and fragrant. Garlic can turn bitter very quickly once it becomes too dark.
Use fairly high heat. Bok choy releases water as it cooks, so medium-high to high heat helps it stir-fry instead of becoming watery.
Keep the bok choy moving. Toss it frequently so the vegetables cook evenly and every piece gets coated with the savory sauce.
Do not overcook the bok choy. The leaves should wilt and turn deep green while the stems remain tender-crisp. Overcooking can make the bok choy soft and watery.
Taste before adding extra seasoning. Oyster sauce, fish sauce, and mushroom powder are all savory and salty, so you may not need any additional salt.

Nutrition