Baby Bok Choy Stir Fry
Baby Bok Choy stir fry is a deliciously healthy side that goes perfectly with noodles or rice and makes it a nutritious meal. It is made with minimal ingredients and is so flavorful. This dish is ready in 20 minutes only. The baby bok choy is in a sauce that’s very light, garlicky, and a touch of sweet. It’s a great way to add veggies to your meal. This is a delicious vegan and gluten-free Asian side recipe.
Happy Cooking!
Servings: 3-5 servings
Prep Time: 5 mins
Cooking Time: 15 mins
Total Time: 20 mins
Ingredients:
1-2 tbsp Sesame oil
5-6 baby Bok Choy in halves or quarters sliced through, stalks intact.
1/2 cup snow peas
1/3 cup bean sprouts
4-5 Cloves Garlic minced
1.5-inch fresh ginger grated
1 tbsp Sesame seeds
1-2 tsp Chilli flakes as per taste
1 tbsp Soy sauce
1.5 tsp Vinegar
1-2 tbsp Water
1.5 tsp honey
Salt as per taste
1/4 tsp pepper
Directions:
Clean the Bok Choy, snow peas, and bean sprouts well. Slice the Bok Choy in halves or quarters (depending on thickness).
Keep a pan or wok on medium-high heat. Spread little oil and place the bok Choy with the thicker side face down. Let it sizzle and cook without moving it around. Let it cook for 2-4 mins till the thicker side is cooked and got a char on it and flip it over and cook for 1-2 mins on the other side. You can move it around when flipped over. Keep aside on a plate.
In the same pan add 1 tbsp oil, and add minced garlic add grated ginger. Cook it till fragrant and start browning.
Add the snow peas and bean sprouts and cook for 1-2 mins till it starts to soften.
Add the sesame seeds and red chili flakes. Cook it for 1-2 mins.
Add the Bok Choy and mix it in.
Add the sauces- soy, vinegar, honey, and water, and mix them. Mix till all veggies are well coated.
Add salt pepper and mix.
It is ready to serve! A perfect side to noodles or rice.
Notes/Tips:
I like leaving the stalks on of the Bok Choy since it is easier to cook, hold and eat. You can cut the stalks off after cooking if you like. If you cut it off before cooking, you will need to cook each segment separately which will take much longer.
You can skip the peas and bean sprouts. It just helps to add texture and flavor to the dish.
Be careful when the Bok Choy is cooking and charging as it can cause some steam and smoke. Be sure to turn on the vent while cooking it.
You can add more vegetables if you like. Depending on the vegetable you might need to blanch vegetables before adding. If you add more veggies you will probably need to increase the sauce.
If you like it spicy, add 1-2 tsp sriracha to the sauce. I like the flavor as it is and chili flakes do give it some spice.
This side is perfect with flavorful noodles like my udon noodles or sesame peanut noodles or Dan Dan noodles.
