Quick and easy sautéed Baby Bok Choy Stir Fry with garlic, onion, and poblano pepper in a delicious savory mushroom-flavored dark soy sauce in less than 10 minutes. Serve this delicious side dish alongside your favorite protein!
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What is Baby Bok Choy Stir Fry?
Baby Bok Choy Stir Fry Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Baby bok choy: A type of Chinese cabbage with tender, sweet leaves and crisp, white stems.
- Poblano or bell pepper: is a mild chili pepper with a slightly sweet and smoky flavor. Bell peppers can be used as a substitute if desired.
- Onion: A bulb vegetable with a sweet, pungent flavor. Yellow or red onions work well in this recipe.
- Peanut oil, canola oil, or vegetable oil: These oils are commonly used for stir-frying because they have a high smoke point and neutral flavor.
- Light soy sauce (or soy sauce): A condiment from fermented soybeans, wheat, and salt. It adds a savory umami flavor to the stir fry.
- Sugar: Adds a touch of sweetness to balance out the flavors.
- Red pepper flakes or ground black pepper: Adds a bit of heat and spice to the stir fry.
- Garlic cloves: A pungent, flavorful bulb vegetable that adds depth of flavor to the dish.
Tools you'll need
How to Make Baby Bok Choy Stir Fry
Note: The full instructions are provided in the recipe card below.
Rinse the baby bok choy. Tear apart the large leaves and remove the tough ends. Wash thoroughly to remove dirt between the leaves and drain in a colander.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add the garlic and stir a few times until fragrant. Add the baby bok choy, stir, and cook for 1 to 2 minutes until the bok choy is evenly coated with oil. Add sugar and pepper and swirl in the mushroom-flavored dark soy sauce. Stir a few times to mix the sauce.
Cover and reduce to medium heat. Cook for 1 minute until the baby bok choy turns tender but not mushy. Uncover the pan, taste the baby bok choy, and adjust the season if needed. Let it cook for another 30 seconds or more to absorb the sauce.
Once done, stop the heat and immediately transfer the Baby Bok Choy Stir Fry to a serving plate. Serve hot aside. Enjoy!
Pair with our Teriyaki Chicken Recipe
Substitutions
- Baby bok choy: You can substitute regular bok choy or leafy greens such as kale or spinach.
- Poblano pepper: You can use other mild chili peppers like Anaheim or Cubanelle peppers. Alternatively, you can use bell peppers for a milder flavor.
- Onion: You can use shallots or scallions instead of onion for a milder flavor.
- Peanut oil, canola oil, or vegetable oil: You can use other neutral oils such as grapeseed or sunflower.
- Light soy sauce: You can use tamari or coconut aminos as a gluten-free substitute. You can use Worcestershire sauce or fish sauce if you don't have any soy sauce.
- Sugar: You can use honey, maple syrup, or agave nectar as a sweetener.
- Red pepper flakes or ground black pepper: You can adjust the amount of pepper to your taste or use other chili flakes or hot sauce.
Variations
- Baby bok choy: You can substitute regular bok choy or leafy greens such as kale or spinach.
- Poblano pepper: You can use other mild chili peppers like Anaheim or Cubanelle peppers. Alternatively, you can use bell peppers for a milder flavor.
- Onion: You can use shallots or scallions instead of onion for a milder flavor.
- Peanut oil, canola oil, or vegetable oil: You can use other neutral oils such as grapeseed or sunflower.
- Light soy sauce: You can use tamari or coconut aminos as a gluten-free substitute. If you don't have any soy sauce, you can use Worcestershire sauce or fish sauce.
- Sugar: You can use honey, maple syrup, or agave nectar as a sweetener.
- Red pepper flakes or ground black pepper: You can adjust the amount of pepper to your taste or use other chili flakes or hot sauce.
How to Serve
- Baby bok choy: You can substitute regular bok choy or leafy greens such as kale or spinach.
- Poblano pepper: You can use other mild chili peppers like Anaheim or Cubanelle peppers. Alternatively, you can use bell peppers for a milder flavor.
- Onion: You can use shallots or scallions instead of onion for a milder flavor.
- Peanut oil, canola oil, or vegetable oil: You can use other neutral oils such as grapeseed or sunflower.
- Light soy sauce: You can use tamari or coconut aminos as a gluten-free substitute. You can use Worcestershire sauce or fish sauce if you don't have any soy sauce.
- Sugar: You can use honey, maple syrup, or agave nectar as a sweetener.
- Red pepper flakes or ground black pepper: You can adjust the amount of pepper to your taste or use other chili flakes or hot sauce.
How to Store & Re-Heat
To store: Baby Bok Choy Stir Fry, transfer it to an airtight container, and refrigerate for up to 4 days.
To reheat: You can use a microwave or a stovetop:
- Microwave: Transfer the stir-fry to a microwave-safe dish and microwave on high for 1-2 minutes or until heated.
- Stovetop: Heat a nonstick skillet over medium heat and add the stir-fry. Cook, occasionally stirring, for 2-3 minutes or until heated.
Make sure to stir the stir-fry occasionally to prevent sticking or burning. You can add a splash of water or vegetable broth to the stir-fry to loosen the sauce if it has thickened during storage. The Baby Bok Choy Stir Fry reheats well and can be a quick and easy meal option throughout the week.
Make-Ahead
Baby Bok Choy Stir Fry can be made and stored in the refrigerator for up to 4 days. This makes it a convenient option for meal prep or busy weeknights when you don't have much time to cook. To make ahead, follow the recipe as directed and allow the stir-fry to cool completely before transferring it to an airtight container. Store in the refrigerator until ready to use. When you're ready to serve, you can reheat the stir-fry using a microwave or stovetop, as described above. Make sure to stir occasionally to ensure even heating and to prevent the vegetables from becoming too soft.
How to Freeze
Allow the stir-fry to cool completely to room temperature. Transfer the stir-fry to an airtight container or freezer bag, removing as much air as possible. Label the container with the date and contents. Place the container in the freezer and store it for 2-3 months. When ready to use the frozen stir-fry, allow it to thaw in the refrigerator overnight. Reheat using a stovetop or microwave as described above, occasionally stirring to ensure even heating.
Remember that the stir-fry's texture and flavor may not be as good as when freshly made. Therefore, it's recommended to freeze leftovers in small portions so you can defrost and reheat only what you need.
Tips for Making The Best Baby Bok Choy Stir Fry
- Wash the bok choy thoroughly: Bok choy often has dirt or sand between the leaves, so it's important to wash it thoroughly before cooking. Rinse it well and pat it dry with a towel or paper towel.
- Cut the vegetables evenly: Cut the bok choy and other vegetables into similar-sized pieces so they cook evenly.
- Use a nonstick skillet: A nonstick skillet will help prevent sticking and make it easier to toss the vegetables while stir-frying.
- Stir-fry in batches: If you're cooking a large amount of stir-fry, it's best to cook it in batches to prevent overcrowding in the skillet. Overcrowding can cause the vegetables to steam instead of fry, resulting in a mushy texture.
- Don't overcook the bok choy: Bok choy cooks quickly, so it's important not to overcook it. It should be tender but still slightly crisp.
- Taste and adjust the seasoning: Taste the stir-fry before serving and adjust the seasoning as needed. Add more soy sauce, sugar, or red pepper flakes to suit your taste.
- Add toppings or garnishes: To add extra flavor and texture, sprinkle the stir-fry with chopped scallions, sesame seeds, or peanuts before serving.
FAQ
Can I use regular bok choy instead of baby bok choy?
Yes, this recipe can use regular bok choy as a substitute.
Is Baby Bok Choy Stir Fry healthy?
Yes, baby bok choy is a low-calorie and nutrient-dense vegetable rich in vitamins and minerals. It can be a healthy and delicious side dish when stir-fried with other vegetables.
Can I use other types of oil instead of peanut oil?
You can use canola oil or vegetable oil as a substitute. These oils have a neutral flavor and high smoke point, making them ideal for stir-frying.
Can I make this recipe vegan or vegetarian?
Yes, this recipe is already vegan and vegetarian, as written. However, if you want to add protein, you can use tofu or other meat substitutes.
Can I freeze Baby Bok Choy Stir Fry?
It's not recommended to freeze this dish as the vegetables may become mushy when thawed and reheated. It's best to store it in the refrigerator and consume it within 4 days.
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Recipe
Bok Choy Stir Fry
Ingredients
- 18 oz (500 g) baby bok choy
- 1 large Poblano pepper or bell pepper (any color), thinly sliced
- 1 large yellow or red onion , thinly sliced
- 2 tablespoons peanut oil , canola oil, or vegetable oil
- 2 tablespoons light soy sauce (or soy sauce)
- 1 teaspoon sugar
- ¼ teaspoon red pepper flakes or ground black pepper
- 4 garlic cloves , thinly sliced
Instructions
- Rinse the baby bok choy. Tear apart the large leaves and remove the tough ends. Wash thoroughly to remove any dirt between the leaves and drain in a colander.
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add the garlic and stir a few times until fragrant. Add the baby bok choy, stir, and cook for 1 to 2 minutes until the bok choy is evenly coated with oil. Add sugar and pepper and swirl in the mushroom-flavored dark soy sauce. Stir a few times to mix the sauce.
- Cover and reduce to medium heat. Cook for 1 minute until the baby bok choy turns tender but not mushy. Uncover the pan and taste the baby bok choy and adjust the season if needed. Let it cook for another 30 seconds or more to absorb the sauce.
- Once done, stop the heat and immediately transfer the Baby Bok Choy Stir Fry to a serving plate. Serve hot aside. Enjoy! Pair with our Teriyaki Chicken Recipe
Notes
- Microwave: Transfer the stir-fry to a microwave-safe dish and microwave on high for 1-2 minutes or until heated.
- Stovetop: Heat a nonstick skillet over medium heat and add the stir-fry. Cook, occasionally stirring, for 2-3 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.