Name: Sesame Ginger Stir-Fried Bok Choy
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Baby Bok Choy; 1 tbsp Toasted Sesame Oil; 1 tbsp Neutral Vegetable Oil; 2 tbsp Fresh Ginger, minced; 3 cloves Garlic, minced; 2 tbsp Soy Sauce or Tamari; 1 tsp Maple Syrup or Honey; 1 tsp Toasted Sesame Seeds; 0.25 tsp Red Pepper Flakes

"This vibrant Sesame Ginger Stir-Fried Bok Choy delivers a perfect crunch and a punch of umami flavor in every bite. Sautéed with fresh aromatics and finished with toasted sesame seeds, it’s the ultimate healthy side dish for your favorite Asian-inspired meals."

Ingredients

Qty	Item
1 lb 450 g	Baby Bok Choy
1 tbsp 15 ml	Toasted Sesame Oil
1 tbsp 15 ml	Neutral Vegetable Oil
2 tbsp 30 g	Fresh Ginger, minced
3 cloves 15 g	Garlic, minced
2 tbsp 30 ml	Soy Sauce or Tamari
1 tsp 5 ml	Maple Syrup or Honey
1 tsp 5 g	Toasted Sesame Seeds
0.25 tsp 1 g	Red Pepper Flakes

How to Make Sesame Ginger Stir-Fried Bok Choy

Wash the baby bok choy thoroughly, pat dry with a paper towel, and slice them in half lengthwise. Larger heads can be quartered to ensure even cooking.

In a small bowl, whisk together the soy sauce and maple syrup until the sweetener is fully dissolved.

Heat both the vegetable oil and sesame oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.

Add the minced ginger, garlic, and red pepper flakes. Stir-fry constantly for 30-45 seconds until highly fragrant, but do not let the garlic brown or burn.

Add the bok choy to the pan, cut-side down if possible. Allow them to sear for 1-2 minutes without moving to develop a light char.

Toss the bok choy and continue to stir-fry for 2 minutes until the stems are crisp-tender.

Pour the soy sauce mixture over the vegetables. Toss rapidly for 30-60 seconds until the sauce glazes the bok choy and the leaves are just wilted.

Transfer to a serving platter immediately, garnish with toasted sesame seeds, and serve hot.

·
Dry the bok choy completely after washing; excess water will steam the vegetables instead of searing them, resulting in a soggy texture.
·
Don't skip the neutral oil; using only sesame oil can lead to a bitter taste because it has a lower smoke point.
·
For an extra kick, add a teaspoon of chili garlic sauce or sriracha to the soy sauce mixture.
·
If using full-sized bok choy, separate the thick white stems from the leaves. Cook the stems for 3 minutes before adding the leaves at the very end.

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes, simply replace the soy sauce with Tamari or coconut aminos to make this dish 100% gluten-free.

What is the best way to clean baby bok choy?

Slice them in half first, then soak them in a bowl of cold water. Dirt often hides deep in the base where the stems meet.

Can I reheat stir-fried bok choy?

While best eaten fresh, you can reheat it in a hot pan for 1 minute. Avoid the microwave as it can make the leaves mushy.

What should I serve with this?

It is an excellent side for grilled salmon, teriyaki chicken, or served over a bowl of steamed brown rice and crispy tofu.

Video Tutorials

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