Recipe By Spyce
Rating
Published May 18th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 4 servings Calories 93.3

Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.

Recipe Ingredients

  • 1 pound bok choy
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • ¼ cup water
  • 1 teaspoon grated fresh ginger root
  • 2 cloves garlic, minced
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon brown sugar
  • ⅓ teaspoon crushed red pepper flakes

Cooking Directions

  1. 1 Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
  2. 2 In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
  3. 3 Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Nutrition Facts

  • Calories 93.3
  • Carbohydrate 6.9 g
  • Fat 7.1 g
  • Fiber 1.2 g
  • Protein 2 g
  • Saturated Fat 1.1 g
  • Sodium 235.6 mg
  • Sugar 4.7 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. this was just ok. It was pretty bland as is. After i added some lime juice cayenne pepper and more garlic it was much better
  2. The sauce for this recipes is awesome and full of flavor! I made it exactly according to the recipe. I am new to stir fry so I was leary of the oyster sauce (hate oysters so why would I want to flavor my food with it) but it turned out awesome. The second time I - Read more ...
  3. This was delicious!!! Both my husband and I loved it. I didn't change a thing except adding 1 tbsp of sake. It came out GREAT. As other reviewers have said it does make a lot of sauce but it's perfect to serve with rice. The sauce is delicious I want to stir fly other veggies - Read more ...
  4. Loads of flavor for a quick and simple side dish. Not a fan of the ginger however so next time I'll leave it out - along with the sugar.
  5. BAM!! The flavours and crunchiness of the bok choy are amazing combination. I can't stop eating it. Even better the next day!!
  6. The flavors are amazing!! I didn't have ginger root or oyster sauce and it still tasted great. I used chili sauce instead of red pepper flakes and olive oil instead of vegetable oil. I will definitely be using this recipe again thanks!
  7. Delicious bok choy. This does make a lot of sauce, probably more than you need. I used 3 heads of baby bok choy and had plenty of sauce left over, so I threw a pork chop in it overnight and pan-fried it the next day. Absolutely delicious, and a great use of the leftover sauce - Read more ...
  8. Thanks to Fishyon for pointing out the error in my recipe. In step 3, I forgot to say what to do with the other half of the oil. Step 3 should read: Heat half of the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for - Read more ...
  9. Very good flavor, although I'd cut down on the sugar a bit more! I added several more cloves of garlic, so I'm not sure how the original would taste. Along with the bok choy, I also added matchstick carrots and a few quartered button mushrooms, and I subbed palm sugar for the brown sugar, as - Read more ...
  10. okay, i made this recipe the first time just as the directions mentioned. it was wonderful and everyone really enjoyed it. last night, i added shitake mushrooms and onions. delicious! i will add this one to my book. thanks!
RedCipes