Spicy stir-fried bok choy is a simple and delicious side dish made with red pepper paste, hoisin sauce, soy sauce, garlic, and sesame oil. It goes perfectly with chicken, fish, beef, etc.
Stir-fried Baby Bok Choy
If you’re looking for a quick and delicious side dish to bring some Asian-inspired flavor to the table, this Spicy Bok Choy Stir-fry is the perfect choice! A simple and nutritious recipe featuring tender baby bok choy topped with a delicious, spicy sauce. The combination of red pepper paste, hoisin sauce, soy sauce, garlic, and sesame oil creates a balanced, umami-rich flavor with just the right amount of heat.
Why You’ll Love This Baby Bok Choy Recipe
Baby bok choy is one of my favorite vegetables. This is especially true when cooking with Asian flavors. I love adding it to wonton soup or ramen, tossing it into stir-fries, or pairing it with Asian-inspired proteins like maple soy salmon or sesame chicken. This is my cousin Katia’s recipe. Katia shared it with me so I could share it with you too. She makes it all the time. We hope you enjoy it as much as we do!
- simple: This quick and easy side dish requires just one vegetable and a five-ingredient sauce made with Asian staples.
- fast: This stir-fry takes only minutes to prepare, making it a great choice for busy weeknights.
- variable: It goes well with rice, noodles or protein, making it an excellent addition to your dinner.
- Dietary Restrictions: Weight Watchers Friendly, Vegetarian, Vegan, Gluten-Free (if using tamari), Dairy-Free
Looking for more inspiration? check out mine row fry recipe This category is for more quick and delicious ideas to add to your meal rotation! Just tag me in your photos or videos on Instagram, TikTok, or Facebook!
ingredient
This stir-fry takes only minutes to prepare, making it a great choice for busy weeknights. Baby bok choy cooks beautifully, absorbing the sauce while retaining a bit of crunch and fresh flavor. Here’s what you need (Exact measurements are on the recipe card.):
- baby bok choy Cabbage is full of vitamins A, C, and K.
- garlic: For a strong, fragrant flavor, use plenty of minced garlic.
- chili pepper paste This is a slightly sweet and spicy Korean red pepper paste sauce made with red peppers, meju (meju), rice, and salt. A little goes a long way!
- low salt soy sauce It serves as the base for the sauce and provides a rich depth of umami.
- I amA staple in Chinese cuisine, is a thick, salty-sweet condiment.
- Sesame oil: Before cooking the vegetables, add half to the bok choy sauce and half to the skillet.
How to Cook Bok Choy
From start to finish, this easy gochujang bok choy recipe is ready in 15 minutes. The recipe card below includes printable instructions.
- Make bok choy sauce In a small bowl, mix together the garlic, red pepper paste, soy sauce, hoisin, and half of the sesame oil. Toss the bok choy with the sauce.
- To cook bok choy: Heat remaining oil in a large skillet over medium-high heat. Add bok choy, cut side up, and cook for 3 minutes. Flip and cook for 4 minutes.
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- chili pepper paste It plays a big role in this sauce, and I recommend using it because there is no exact substitute. But if you need to swap it out, use sriracha and add a little more hoisin.
- Gluten Free: Replace soy sauce with tamari or coconut aminos and use gluten-free hoisin. Also check the gluten-free red pepper paste label.
- ginger: Add freshly grated ginger to the sauce.
- Baby Bok Choi vs. Bok Choy: Substitute 4 regular bok choy and cut off the white stem leaves. Add the stems, which will take longer to cook, and once the stems are almost tender, add the greens.
- Other vegetables: You can also drizzle this sauce over roasted broccoli, cauliflower, or green beans.
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How to cut bok choy for stir-fry
To chop bok choy for stir-fry:
- rinse: Wash thoroughly and remove dirt.
- trim: Cut off the root tip while keeping the stem intact.
- chop: Cut small bok choys in half lengthwise, or cut large ones into quarters.
- one part: If the bok choy is large, you can cook it faster by cutting the stems thickly.
- cook: Fry the stems first, then add the leaves to avoid overcooking. If you boil the bok choy in half; First, cook well with the cut side down in a hot pan, then flip over to cook evenly.
save
Leftovers will keep in the refrigerator for up to 4 days. Reheat in the microwave or skillet.
FAQ
There isn’t much difference between the two, except that baby bok choy is younger, smaller, and more tender than regular bok choy. However, both types work.
Both green leaves and white stems are edible.
Baby bok choy can sometimes get dirty between the leaves and stems. The best way to wash it is to use a salad spinner.
1. Put vegetables in the salad spinner, fill it with water, and pull the string a few times.
2. Take out the vegetables, pour out the dirty water, and rinse with clean water.
3. Cut the bok choy in half lengthwise.
If you don’t have a salad spinner, place the vegetables in a large bowl filled with water, swirl well, and rinse with clean water.
More Bok Choy Recipes You’ll Love
Looking for more ways to use this Asian green? Try one of these recipes:
produce: 4 night soil
Serving Size: 4 half
Wash the bok choy and cut it in half (I wash it in a salad spinner before cutting it).
In a small bowl, combine remaining ingredients and ½ tablespoon sesame oil and mix until combined.
Add bok choy and sauce to a large bowl and toss lightly.
Heat remaining sesame oil in a large nonstick skillet or wok over medium heat (depending on the size of your skillet, you may need to cook in two batches).
Place the bok choy, cut side up, in the hot skillet. Cook for 3 minutes.
Flip the bok choy and cook for 4 more minutes, or until browned and caramelized. Top with green onions and sesame seeds, if desired. Serve hot.
Final step:
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*Check the gluten-free label.
clothing material: 4 half, calorie: 76.5 calorie, carbohydrate: 9 g, protein: 2.5 g, province: 3.5 g, Saturated Fat: 0.5 g, Cholesterol: 0.5 mg, sodium: 787 mg, fiber: 1.5 g, sugar: 4 g
