Stir-fried Bok Choy


You can have this deliciously simple stir-fried bok choy ready in less than 15 minutes. Crispy bok choy in a delicious quick and easy sauce.

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Stir-fried bok choy
Veronique van Ohmydish

Made by Véronique

Published at 2021-02-17, this recipe is for 2 people and takes 15 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 19-05-2021

15 minutes 2 people Side dishes
Stir-fried bok choy


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  • 3 small bok choy
  • 4 cloves of garlic
  • 3 teaspoons Thai red curry paste
  • 2 tablespoon of sweet soy sauce
  • ½ glass of lukewarm water
  • salt
  • Dash of sunflower oil
Stir-fried bok choy ingredients
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Kitchen equipment

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  • Cutting board & Chef's knife
  • Wok
  • Spatula

Stir-fried Bok Choy

15 minutes 2 people Side dishes

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Preparation - 5 minutes

Rinse the bok choy thoroughly under cold running water. Make sure all sand and dirt are rinsed off. Using the chef's knife, crush, peel and finely chop the cloves of garlic.

Now cut the bok choy in half or in quarters. Leave the hard stalk intact, this will keep the leaves together while stir-frying.

Stir-fried bok choy
Stir-fried bok choy

Finishing the stir-fried bok choy - 10 minutes

Heat a wok on the highest possible heat. If you have not yet burned the wok, do this first with the help of some kitchen paper, a meat tong and a small dash of sunflower oil.

Heat a dash of sunflower oil and add the bok choy along with the garlic. Stir fry for a minute or 2 on both sides or until the green leaves start to wilt.

Now pour half a glass of lukewarm water in the wok together with 2 tablespoons of sweet soy sauce and 3 teaspoons of thai red curry paste. Stir until smooth, gently turn the bok choy. Try to keep it as intact as possible. Season with salt.

Heat the bok choy for another 3 - 4 minutes, or until the white part of the bok choy is al dente. Remove the bok choy from the wok and cut off the hard parts.

Serve immediately, enjoy!

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