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    In the Kitch » Recipes » Main Course

    Updated: Jun 1, 2024 · Published: Jan 4, 2023 by Joss Dyckson · This post may contain affiliate links ·

    Bok Choy Stir Fry

    Jump to Recipe

    This bok choy stir fry is an easy, quick and nutritious meal. The recipe calls for various ingredients like bok choy, mushrooms and chow mein noodles, giving the dish complex textures from soft to crunchy. The secret to this stir fry is the sauce: a mixture of sweet, spicy, and savory. Oh, and a whole lot of bok choy!

    Bok choy stir fry with noodles in frying pan on light background. Chopsticks, ginger root and cilantro on the side.

    Bok choy is a vegetable from the cabbage family along with broccoli and Brussels sprouts. It is known for its long leaf stalks and a large stem, growing up to 12 to 24 inches long.

    Bok choy tastes amazing when stir fried until tender-crisp. I love how the leaves soak up the savory sauce while the stalks stay nice and crispy.

    If you love a good crunch and umami sauce in every bite you might also like my ground beef and cabbage stir fry, kimchi udon or kimchi and tofu stir fry.

    Jump to:
    • 🥘Ingredients
    • 📖Substitutions
    • 🔪How to Make it
    • 💭Top Tip
    • 🥗Side Dish Suggestions
    • 🌡️Storage
    • 🥬More Green Vegetable Recipes to Try
    • 📋Recipe

    🥘Ingredients

    Bok choy stir fry ingredients prepped and labeled.
    • vegetable broth - Vegetable broth is typically vegetarian so it's great if you're following a vegetarian diet. However, it's always a good idea to check the label if you're buying pre-made vegetable broth. Some commercial brands might include additives or flavorings that aren't vegetarian. Though it's rare, I have seen it.
    • honey (not pictured) - Can substitute with agave nectar which is vegan.
    • sesame oil - Make sure to buy toasted.
    • chow mein noodles - I like to buy fresh chow mein noodles from the deli because they cook quickly but you can also use dried.
    • peanut oil - For frying. Can also use canola oil.
    • mushrooms - I suggest button, cremini, portobello or oyster but feel free to pick your favorite.
    • baby bok choy - I use baby bok choy, which is usually about 3-6 inches long. It is sweeter than regular bok choy, which is slightly bitter. To cut the baby bok choy for this stir fry, you simply slice it in half and it's the perfect size. Or you can use regular bok choy, chopped into smaller pieces.
    • cornstarch - To thicken the sauce.

    *Check recipe card for ingredient amounts.

    📖Substitutions

    • If you wish to substitute or add more vegetables, here are some suggestions. Since the bok choy is part of the cabbage family, anything from that family should work nicely. Napa cabbage is one of the best choices for its Asian roots and similar texture to bok choy.
    • If you prefer more of a variety, you can add some broccoli for its deep color and ability to soak up the sauce. Add some brighter colors with bell peppers or carrots. If you want vegetables that cook faster, baby spinach or snap peas are great whether they are cooked or raw. Sliced water chestnuts will add some crunch.
    • Chow mein noodles are excellent in this stir fry, but you can also try ramen noodles, udon or rice noodles.

    🔪How to Make it

    Check out how to cook bok choy in stir fry below.

    1. Whisk all stir fry sauce ingredients together. Reserve.
    2. Cook the chow mein noodles according to package directions. Reserve.
    3. In a large skillet or wok, add the peanut oil and heat over medium-high heat.
    4. Add the red bell peppers, mushrooms and bok choy. Cook, stirring often, for about 4 minutes (until fork-tender).
    5. Add the reserved chow mein noodles to the skillet with the veggies.
    6. Add the reserved sauce and toss to combine. The noodles and vegetables should be coated with the sauce.
    7. Combine 1 tablespoon cornstarch with 1 tablespoon cool water in a small bowl and add it to the stir fry. Continue to cook until the sauce thickens.
    8. Serve and enjoy!
    Bok choy stir fry with chow mein noodles and chopsticks in pan.

    💭Top Tip

    Here is a fun fact: did you know that bok choy can be used as an edible spoon? Be sure to save a stalk and use it for future soups. Once you’re done with your spoon, you can eat it and not worry about dishes!

    🥗Side Dish Suggestions

    For a side, I recommend a broth-based soup like this vegetarian kimchi tofu soup or a Chinese hot and sour soup. It adds spice, it’s light, and you can use your bok choy spoon as I mentioned earlier.

    If you need more protein, try adding sliced chicken breast or cubed tofu.

    🌡️Storage

    Store leftovers in an airtight container in the fridge for up to 4 days.

    Bok choy stir fry with noodles in frying pan.

    🥬More Green Vegetable Recipes to Try

    • Glazed tofu with fresh herbs in bowl.
      Electric Skillet Glazed Tofu
    • Pea purée in white dish with whole peas and olive oil on top.
      Sweet Pea Purée
    • Grilled broccoli on plate with tongs.
      How to Grill Broccoli
    • Bunch of fresh asparagus over pan.
      How to Cook Asparagus on the Stove

    If you tried this Bok Choy Stir Fry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Bok choy stir fry in frying pan.

    Bok Choy Stir Fry

    Joss Dyckson
    This bok choy stir fry is an easy, quick and nutritious meal! The secret to this stir fry is the sauce: a mixture of sweet, spicy, and savory. Oh, and a whole lot of bok choy!
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 8 minutes mins
    Total Time 18 minutes mins
    Course Main Course
    Cuisine Chinese
    Servings 4
    Calories 482 kcal

    Ingredients
     
     

    For the Stir Fry Sauce

    • ½ cup vegetable broth
    • ⅓ cup soy sauce
    • 2 tablespoons liquid honey - or agave nectar
    • 2 teaspoons sesame oil
    • 2 tablespoons fresh ginger - minced
    • 3 cloves garlic - minced
    • 1 tablespoon white sesame seeds

    For the Stir Fry

    • 12 ounces chow mein noodles
    • 1 tablespoon peanut oil
    • 1 cup red bell pepper - sliced
    • 1 cup mushrooms - sliced
    • 6 cups baby bok choy - cleaned and sliced in half
    • 1 tablespoon cornstarch
    • 1 tablespoon cool water

    Instructions
     

    • Whisk all stir fry sauce ingredients together. Reserve.
    • Cook the chow mein noodles according to package directions. Reserve.
      12 ounces chow mein noodles
    • In a large skillet or wok, add the peanut oil and heat over medium-high heat.
      1 tablespoon peanut oil
    • Add the red bell peppers, mushrooms and bok choy. Cook, stirring often, for about 4 minutes (until fork-tender).
      1 cup red bell pepper, 1 cup mushrooms, 6 cups baby bok choy
    • Add the reserved chow mein noodles to the skillet with the veggies.
    • Add the reserved sauce and toss to combine. The noodles and vegetables should be coated with the sauce.
    • Combine 1 tablespoon cornstarch with 1 tablespoon cool water in a small bowl and add it to the stir fry. Continue to cook until the sauce thickens.
    • Serve and enjoy!

    Equipment

    • Wok

    Notes

    • Bok choy can be used as an edible spoon. Be sure to save a stalk and use it for future soups. Once you’re done with your spoon, you can eat it and not worry about dishes!
    • I use baby bok choy, which is usually about 3-6 inches long. It is sweeter than regular bok choy, which is slightly bitter. To cut the baby bok choy for this stir fry, you simply slice it in half and it's the perfect size. Or you can use regular bok choy, chopped into smaller pieces.
    • Vegetable broth is typically vegetarian so it's great if you're following a vegetarian diet. However, it's always a good idea to check the label if you're buying pre-made vegetable broth. Some commercial brands might include additives or flavorings that aren't vegetarian. Though it's rare, I have seen it.
    • Store leftovers in an airtight container in the fridge for up to 4 days.

    Nutrition

    Calories: 482kcalCarbohydrates: 83gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 1964mgPotassium: 223mgFiber: 10gSugar: 16gVitamin A: 17021IUVitamin C: 209mgCalcium: 422mgIron: 6mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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