- Food: Bok Choy
- Writer: Lizzie Green
- Content-Type: Food Blog
This is my go-to bok choy recipe! This quick stir fry is a tasty, aromatic weekday supper with plenty of veggies and a zesty ginger garlic sauce.
Although it used to look nothing like this, stir fry was probably the first healthy-ish dish I learned to make.
I used to stock up on frozen vegetables when I was in college since I was broke and Publix had them for 4 for $1. I’d combine the frozen vegetables with instant brown rice, then cover everything in soy sauce.
As I appreciated the deal, that dinner was “healthy” for the sake of being healthy, and I’d attempt to tell myself that it was good while my roommates ate pizza.
Now, I prefer to create this really tasty stir fry with a tangy sauce made with sesame, ginger, garlic, lime juice, and lots of fresh vegetables like baby bok choy.
Ingredients for a Stir-Fry with Bok Choy
My stir fry skills have drastically improved since college. Except for the frozen edamame, all of the vegetables are fresh:
- Baby bok choy adds crunch and lush greens to the dish.
- The umami flavor of shiitake mushrooms is amplified.
- Broccoli and broccoli STEMS add a lot of green to this stir fry, so it’s primarily vegetables! I slice thin ribbons off the broccoli stalk with a vegetable peeler and toss them into the skillet with everything else. Delicious. Whether on a college budget or not, it’s a lot of fun to come up with creative methods to use every part of a vegetable.
A delicious sauce was also absent from my college stir fry.
This one is light, tangy, and tasty, made with tamari, ginger, rice vinegar, fresh lime, and sesame oil. Make extra if you want to have a quick nightly stir fry on hand – the sauce will last for a few weeks in the fridge.
Stir-fried Bok Choy
|Preparation time: 15-minute time
Time to cook: 15-minute time
Total time: 30 minutes
Serving: 2 people
My go-to dish for baby bok choy! This quick stir fry is a tasty, aromatic weekday supper with plenty of veggies and a zesty ginger garlic sauce.
- 1 ½ tablespoons tamari
- 2 tablespoons rice vinegar
- 1 teaspoon fresh lime juice, plus extra lime slices for serving
- ½ teaspoon honey (or maple syrup if vegan)
- ½ teaspoon minced ginger
- 1 small garlic clove, minced
- ½ teaspoon sesame oil
For the stir fry:
- 1 tablespoon sunflower oil (or any high-heat oil)
- 4 ounces shiitake mushrooms, stems removed, sliced
- ½ small head of broccoli, florets chopped, stems peeled into strips
- 2 scallions, chopped
- 2 baby bok choy, sliced vertically into quarters
- ½ cup edamame
- 1 carrot, peeled into thin strips
- 4 ounces brown rice pasta *(see note)
- 2 teaspoons sesame seeds
- sambal or sriracha, for serving
- To make the sauce, combine the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil in a mixing bowl. Remove from the equation.
- Cook the noodles until al dente in a pot of salted boiling water according to the package guidelines. Drain the water, rinse it, and set it aside (or leave them in cold water or toss it with a little oil to prevent clumping).
- In a large skillet, heat the oil over medium heat. Stir in the shiitake mushrooms and broccoli, then simmer for 1 to 2 minutes, until the mushrooms have softened and the broccoli has started to brown. After shaking and stirring the pan, add the onions, bok choy, and edamame. Cook for another 2 minutes, stirring periodically until the bok choy and broccoli are cooked but still vivid.
- Toss in the vegetables and noodles. Toss in the sauce one more. Add a squeeze of lime to the mix. Season with salt and pepper to taste. Sesame seeds can be sprinkled on top. Serve with extra lime slices and a side of sambal or sriracha.
- I prefer the King Soba brand of gluten-free soba noodles. Delallo brown rice spaghetti is my favorite.