Bok Choy Stir Fry
Quick and easy sautéed Baby Bok Choy Stir Fry with garlic, onion, and poblano pepper in a delicious savory mushroom-flavored dark soy sauce, made in less than 10 minutes. Serve this delicious side dish alongside your favorite protein!
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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
How to Store & Re-Heat
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.
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.
Nutrition Facts
Bok Choy Stir Fry
Amount per Serving
Calories
55
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
295
mg
13
%
Potassium
63
mg
2
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
2912
IU
58
%
Vitamin C
42
mg
51
%
Calcium
79
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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