Garlic Soy Bok Choy Stir-Fry
Crisp-tender bokchoy seared hot, tossed with garlic, ginger, and a light soy glaze for a bright weeknight side.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 4
Ingredients
– 1½ lb baby bokchoy, halved lengthwise, patted dry
– 1½ tbsp neutral oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, fine matchsticks
– 2 tbsp low-sodium soy sauce or tamari
– 1 tbsp rice vinegar
– 2 tsp cornstarch + 3 tbsp water (slurry)
– 1 tsp toasted sesame oil
– 1–2 tsp chili crisp (optional)
– 2 scallions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Heat wok over medium-high; add oil. Sear bokchoy cut-side down 2–3 minutes.
2. Flip; push to sides. Add garlic and ginger; stir 20–30 seconds.
3. Pour in soy, vinegar, and slurry; toss 30–60 seconds until glossy.
4. Finish with sesame oil, scallions, sesame, and optional chili crisp; serve.
Notes
For gluten-free, use tamari. Cook in batches to avoid steaming. Serve over rice or plain noodles.