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Bok Choy Stir Fry
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This Spicy Baby Bok Choy Stir Fry is an easy and flavorful side dish made with gochujang, hoisin sauce, soy sauce, garlic, and sesame oil. It pairs perfectly with chicken, fish, beef, and more.
Baby Bok Choy Stir Fry
If you’re looking for a quick, flavorful side dish that brings bold Asian-inspired flavors to your table, this Spicy Baby Bok Choy Stir Fry is the perfect choice! It’s a simple, nutrient-packed recipe featuring tender baby bok choy coated in a deliciously spicy and savory sauce. The combination of gochujang, hoisin sauce, soy sauce, garlic, and sesame oil creates a balanced, umami-rich flavor with just the right amount of heat.
Why You’ll Love This Baby Bok Choy Recipe
Baby bok choy is one of my favorite veggies, especially when cooking with Asian flavors. I love adding it to my wonton soup or ramen, tossing it into stir-fries, or pairing it with Asian-inspired proteins, like maple-soy glazed salmon or sesame chicken. This is my cousin Katia’s recipe, which she shared with me so I could share it with you. She always makes it, and I hope you enjoy it as much as we do!
- Simple: This quick, easy side dish requires only 1 vegetable and a 5- ingredient sauce made from Asian staples.
- Quick: This stir fry takes only minutes to prepare, making it an excellent option for busy weeknights.
- Versatile: It pairs well with rice, noodles, or protein, making it an excellent addition to your dinner rotation.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, vegan, gluten-free (if using tamari), dairy-free
Looking for more inspiration? Check out my Stir Fry Recipes category for more quick and delicious ideas to add to your meal rotation! If you make this tag me in your photos or videos on Instagram, TikTok, or Facebook!
Ingredients
This stir fry takes only minutes to prepare, making it an excellent option for busy weeknights. The baby bok choy cooks down beautifully, maintaining its slight crunch and fresh flavor while soaking up the sauce. Here’s what you’ll need (See exact measurements are in the recipe card.):
- Baby Bok Choy is a Chinese white cabbage packed with vitamins A, C, and K.
- Garlic: Use lots of chopped garlic for a robust, aromatic taste.
- Gochujang is a slightly sweet, spicy Korean chili paste sauce made of chili peppers, fermented soybeans, rice, and salt. A little goes a long way!
- Low-Sodium Soy Sauce forms the base of the sauce, delivering a rich, umami depth.
- Hoisin, a staple in Chinese cuisine, is a thick, salty, sweet condiment.
- Sesame Oil: Add half to the bok choy sauce and half to the skillet before cooking the veggie.
How to Cook Bok Choy
From start to finish, this easy gochujang baby bok choy recipe is ready in under 15 minutes. The recipe card below contains the printable instructions.
- Make the Bok Choy Sauce by combining the garlic, gochujang, soy sauce, hoisin, and half of the sesame oil in a small bowl. Toss the bok choy with the sauce.
- Cook the Bok Choy: Heat the remaining oil in a large skillet over medium- high heat. Add the bok choy, cut side up, and cook for 3 minutes. Turn them over and cook for 4 minutes.
Variations
- Gochujang plays a big part in this sauce, and since there’s no exact substitute, I recommend using it. However, if you need to swap it, use sriracha and add a little extra hoisin.
- Gluten-Free: Replace soy sauce with tamari or coconut aminos and use gluten-free hoisin. Also check gochujang labels for gluten-free.
- Ginger: Add freshly grated ginger to the sauce.
- Baby Bok Choy vs. Bok Choy: Substitute 4 regular bok choy and cut the leaves off the white stalks. Add the stalks, which take longer to cook, and then the greens once the stalks are almost tender.
- Other Vegetables: You could also put this sauce on roasted broccoli, cauliflower, or green beans.
Serving Suggestions
How To Cut Bok Choy For Stir Fry
To cut baby bok choy for stir fry:
- Rinse: Wash thoroughly to remove dirt.
- Trim: Slice off the root end, keeping stalks intact.
- Cut: Halve small baby bok choy lengthwise or quarter larger ones.
- Slice: For larger bok choy, chop thick stalks for faster cooking.
- Cook: Stir-fry stalks first, then add leaves to avoid overcooking. If cooking halved baby bok choy; Place cut side down in the hot pan first for a nice sear, then flip to cook evenly.
Storage
Leftovers will last up to 4 days in the refrigerator. Reheat them in the microwave or a skillet.
FAQ
What is the difference between baby bok choy and bok choy?
There isn’t much difference between the two, except that baby bok choy is younger, smaller, and more tender than regular. However, either type will work.
Which part of bok choy is edible?
Both the green leaves and white stalks are edible.
How do you clean and cut baby bok choy?
Baby bok choy can sometimes be dirty between the leaves and stalks. The best way to wash it is in my salad spinner.
1. Put the vegetables in the salad spinner, fill it with water, and pull the string a few times.
2. Remove the veggies, pour out the dirty water, and rinse them with clean water.
3. Cut the bok choy in half lengthwise.
If you don’t have a salad spinner, place the vegetables in a large bowl filled with water, swish them around, and rinse under clean water.
More Bok Choy Recipes You’ll Love
Looking for more ways to use this Asian green? Try one of these recipes:
Yield: 4 servings
Serving Size: 4 halves
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Wash the bok choy and cut in half (I wash it in my salad spinner before I cut it).
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In a small bowl combine the remaining ingredients plus ½ tablespoon of sesame oil until mixed.
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In a large bowl add the bok choy and the sauce and gently toss.
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In a large nonstick skillet or wok, add remaining sesame oil over medium high heat (depending on the size of your skillet you may have to cook them in two batches).
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Place bok choy with the cut side up in a hot skillet. Cook for 3 minutes.
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Turn the bok choys over and cook for another 4 minutes or until browned and caramelized. Top with scallions and sesame seeds if desired. Serve hot.
Last Step:
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*check labels for gluten-free.
Serving: 4 halves, Calories: 76.5 kcal, Carbohydrates: 9 g, Protein: 2.5 g, Fat: 3.5 g, Saturated Fat: 0.5 g, Cholesterol: 0.5 mg, Sodium: 787 mg, Fiber: 1.5 g, Sugar: 4 g
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