Stir-Fried Bok Choy

A simple, satisfying favorite.

Why You'll Love This Recipe

• 5 minutes from raw to plated.
• Restaurant flavor at home.
• Naturally vegan, low-cal, low-carb.
• Pairs with any Asian meal.
• Cheap.

Ingredient Notes

• Baby bok choy is more tender than full-size.
• Shaoxing wine adds the authentic depth.
• Toasted sesame oil only — not light/refined.

Ingredient Substitutions

• Add oyster sauce (1 tbsp) for richer version.
• Sub Chinese broccoli (gai lan).
• Mushroom soy for vegetarian umami.

Equipment Needed

• Wok or wide heavy skillet

Prep Tips

• Wash bok choy well — sand collects between leaves.
• Slice in half lengthwise — exposes stems for searing.

Instructions

1. 1

   Gather and prep: 1 bok choy, 3 cloves garlic, minced, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 ginger. mince the garlic, and grate the ginger before you start cooking.

2. 2

   Halve bok choy.

3. 3

   Stir-fry garlic and ginger 30 sec.

4. 4

   Add bok choy and soy, toss 3 min.

Artsi Pro Tips

• SMOKING wok — that's how you get the 'breath of the wok' flavor.
• Add sesame oil at the END — never cook with it.
• Don't overcook — stems should still snap.

Common Mistakes

• Pan not hot enough — bok choy steams, not stir-fries.
• Burnt garlic — turns bitter.
• Overcooked — turns to slime.

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