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!
🍜 Meet Your New Favorite Stir Fry Star: Bok choy
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. It's a nice vegetarian option and can be hearty when served with noodles.
Store-bought stir fry sauces are much too sweet for my liking. This sauce has just the right amount of sweetness and tastes delicious!
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.
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🥘 Ingredients
- 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.
- chow mein noodles - I like to buy fresh chow mein noodles from the deli because they cook quickly but you can also use dried.
- mushrooms - I suggest button, cremini, portobello or oyster but feel free to pick your favorite.
- baby bok choy - Baby bok choy is usually about 3-6 inches long. It is sweeter than regular bok choy, which is slightly bitter.
- cornstarch - To thicken the sauce up.
*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.
- As for the sauce, it also tastes amazing with any of these tofu stir fry marinades.
🔪 How to Stir Fry Bok Choy
Step 1. Make the sauce. Whisk the stir fry sauce ingredients together and set aside.
Step 2. Cook the noodles. Cook the chow mein noodles according to package directions and reserve.
Step 3. Cook the veg. Heat peanut oil in a large skillet over medium-high. Add peppers, mushrooms and bok choy, then stir-fry until just tender.
Step 4. Add noodles and sauce. Add the noodles and sauce to the pan, then toss everything together until nicely coated.
Chef's Note: If you have a wok, you can use that instead of a frying pan. It's great for stir fries!
Step 5. Thicken sauce. Stir together cornstarch and cool water, then add to the pan and cook until the sauce thickens.
Step 6. Serve. Serve the bok choy noodle stir fry and enjoy!
💭 Joss' 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. For best results and some tips, check out how to fry tofu cubes.
- Try these kimchi pork dumplings.
🌡️ Bok Choy Stir Fry FAQs
After trimming the base slightly, soak in cool water for a few minutes, lift them out and rinse with more cool water. Pat dry with a clean towel so that it sears nicely.
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.
Store leftovers in an airtight container in the fridge for up to 4 days. I don't recommend freezing leftovers.
Simply reheat the bok choy stir fry in a pan over medium heat or in the microwave. The pan is ideal to avoid sogginess.
🥬 More Green Vegetable Recipes to Try
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
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
Notes
- Edible spoon: 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!
- Bok choy vs. 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.
- To clean bok choy: After trimming the base slightly, soak in cool water for a few minutes, lift them out and rinse with more cool water. Pat dry with a clean towel so that it sears nicely.
- For vegetarians: 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.
- Fridge storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
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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