A quick, flavorful Asian-inspired side dish with tender-crisp baby bok choy, lots of garlic, fresh ginger, and a glossy spicy sauce.
Ingredients
For the Bok Choy
- 1½ lb (680 g) baby bok choy
- 1½ tbsp vegetable oil or avocado oil
- 5–6 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated or finely minced
- 2 green onions, sliced
- 1–2 red chilies, thinly sliced
- 1 tsp sesame seeds, for garnish
Spicy Stir-Fry Sauce
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1–2 tsp chili garlic sauce or sriracha
- 1 tsp honey or brown sugar
- ¼ cup water
- 1 tsp cornstarch
Optional
- ½ tsp red pepper flakes
- 1 tsp lime juice
- Extra green onions for serving
Instructions
1. Prepare the Bok Choy
Trim the bottom ends from the baby bok choy.
If they’re small, leave them whole. For larger baby bok choy, cut them in half lengthwise.
Wash thoroughly, especially around the base where dirt can collect.
Pat dry.
2. Make the Sauce
In a small bowl, whisk together:
- Soy sauce
- Oyster sauce
- Rice vinegar
- Sesame oil
- Chili garlic sauce
- Honey
- Water
- Cornstarch
Whisk until the cornstarch completely dissolves.
Set aside.
3. Sear the Bok Choy
Heat a large wok or skillet over medium-high heat.
Add the oil.
Place the bok choy cut-side down in the hot pan.
Cook for about 2–3 minutes until the cut sides become lightly browned.
Flip and cook another 1–2 minutes.
The bok choy should remain slightly crisp rather than becoming completely soft.
Transfer to a plate temporarily if your pan is crowded.
4. Cook the Garlic & Ginger
Reduce the heat slightly.
Add the minced garlic, ginger, sliced red chili, and red pepper flakes if using.
Stir-fry for about 30–45 seconds, just until fragrant.
Be careful not to burn the garlic.
5. Add the Sauce
Give the sauce another quick stir because the cornstarch settles at the bottom.
Pour it into the hot pan.
Stir continuously for 30–60 seconds. The sauce should quickly become glossy and slightly thick.
6. Combine Everything
Return the bok choy to the pan.
Toss gently with the sauce so every piece is coated.
Cook for another 1–2 minutes.
The stems should remain tender-crisp while the leaves become wilted and coated in the spicy garlic sauce.
7. Finish
Turn off the heat.
Add the sliced green onions and a small squeeze of lime juice if desired.
Sprinkle with sesame seeds.
Serve immediately.
Serving Suggestions
This spicy bok choy is delicious alongside:
- Steamed jasmine rice
- Brown rice
- Fried rice
- Noodles
- Teriyaki chicken
- Garlic shrimp
- Grilled salmon
- Tofu
For a low-carb meal, serve it with cauliflower rice or alongside grilled chicken or shrimp.
Adjust the Spice
Mild: Use 1 tsp chili garlic sauce and no fresh chili.
Medium: Use 2 tsp chili garlic sauce plus 1 sliced red chili.
Spicy: Use 1 tbsp chili garlic sauce, fresh chili, and red pepper flakes.
Tips
- Dry the bok choy well before stir-frying so it sears instead of steaming.
- Don’t overcrowd the pan. Cook in batches if necessary.
- Keep the stems slightly crisp for the best texture.
- Add the garlic after the bok choy has seared so it doesn’t burn.
- For extra flavor, sprinkle toasted sesame seeds over the finished dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat briefly in a skillet over medium heat. Avoid overcooking, or the bok choy can become mushy.
Q&A
Can I use regular bok choy?
Yes. Cut larger bok choy into smaller pieces and separate the stems from the leaves because the stems take longer to cook.
Can I make it without oyster sauce?
Yes. Replace it with an additional 1 tablespoon soy sauce or use a vegetarian mushroom-based stir-fry sauce.
Can I make this vegetarian?
Yes. Use vegetarian oyster/mushroom sauce.
Can I make it gluten-free?
Use gluten-free tamari and a gluten-free oyster-style sauce.
Can I add protein?
Yes. Cooked chicken, shrimp, tofu, or beef can be added when you return the bok choy to the pan.