Bok Choy Stir Fry Recipe
A vibrant, savory stir fry featuring crisp bok choy, aromatic garlic, and your choice of protein tossed in a umami-rich sauce that comes together in minutes.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">800g bok choy, ends trimmed and separated into leaves</li><li class="ingredients-single-item">300g protein of choice (tofu, chicken, or beef)</li><li class="ingredients-single-item">2 tbsp neutral cooking oil</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 cm piece ginger, grated</li><li class="ingredients-single-item">1 red bell pepper, sliced</li><li class="ingredients-single-item">100g mushrooms, sliced</li><li class="ingredients-single-item">2 tbsp soy sauce (or tamari)</li><li class="ingredients-single-item">1 tbsp oyster sauce (or vegetarian mushroom sauce)</li><li class="ingredients-single-item">1 tbsp rice vinegar</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">1 tsp brown sugar</li><li class="ingredients-single-item">1 tbsp cornstarch mixed with 2 tbsp water</li><li class="ingredients-single-item">1 tbsp sesame seeds, for garnish</li><li class="ingredients-single-item">2 spring onions, sliced diagonally</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Wok or large frying pan</li><li class="equipment-single-item">Sharp knife</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your ingredients first (mise en place is essential for stir-frying). Wash the bok choy thoroughly to remove any grit, then separate the leaves from the stalks. Cut the stalks into 2cm pieces and tear the leaves into larger pieces. Set aside on paper towels to dry completely – wet vegetables will steam rather than stir-fry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If using protein, cut it into bite-sized pieces. For tofu, press excess water out first by wrapping in paper towels and placing a heavy object on top for 15 minutes. For chicken or beef, slice thinly against the grain. Toss your protein with 1 tsp cornstarch and a pinch of salt (this technique called "velveting" creates a tender texture).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, sesame oil, and brown sugar. In a separate small bowl, make a slurry with cornstarch and water. Set both aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat your wok or frying pan over high heat until it's smoking slightly. Add 1 tablespoon of oil and swirl to coat. Add your protein and spread it out in a single layer. Let it sear undisturbed for 1-2 minutes until golden on one side, then stir-fry for another 1-2 minutes until just cooked through. Remove to a plate and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Return the wok to high heat and add the remaining oil. Add garlic and ginger, stir-frying for just 10 seconds until fragrant (be careful not to burn them as they'll become bitter). Immediately add the bok choy stalks, bell pepper, and mushrooms. Stir-fry for 2 minutes, tossing constantly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the bok choy leaves and continue to stir-fry for another 1-2 minutes until the leaves are just wilted but still bright green. The high heat ensures the vegetables maintain their crisp texture while developing a light char that adds flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the cooked protein to the wok. Pour in the sauce mixture and toss everything together. Give the cornstarch slurry a quick stir (as it settles quickly) and drizzle it into the wok. Stir continuously as the sauce thickens and becomes glossy, about 30 seconds to 1 minute.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat immediately once the sauce coats everything nicely. Over-cooking will cause the bok choy to release water and become soggy. Sprinkle with sesame seeds and spring onions. Serve immediately over steamed rice for a complete meal. The vibrant colors and textures are at their best when freshly made!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
How do you prevent bok choy from becoming soggy in a stir fry?
To keep bok choy crisp, thoroughly dry it after washing, separate stalks from leaves (adding stalks first), use high heat for quick cooking, and avoid overcrowding your wok. Cook only until leaves wilt but remain bright green, and remove from heat immediately once the sauce thickens to prevent excess water release.
What's the best protein option for a vegetable stir fry?
Firm tofu works brilliantly for vegetarians, while thinly sliced chicken breast or beef sirloin are excellent meat options. Whatever protein you choose, the "velveting" technique (coating with cornstarch and salt) ensures tenderness and helps it absorb the flavourful sauce while maintaining its texture.
Can I make this stir fry ahead of time for meal prep?
While stir fries are best enjoyed immediately, you can prepare components ahead of time: chop vegetables, mix sauce, and pre-cook protein. For meal prep, slightly undercook the vegetables so they don't become soggy when reheated. Store components separately if possible and combine just before serving.
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