🥢 Spicy Garlic Ginger Bok Choy Stir-Fry

Fresh baby bok choy stir-fried with garlic, ginger, soy sauce, and a touch of heat—an easy, healthy side dish that’s packed with flavor and ready in just 20 minutes!

Servings & Timing

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Dietary Tags: Vegan, Low-Calorie, Low-Carb, Quick & Easy

📝 Ingredients

• 1 tbsp sesame oil

• 4–5 baby bok choy, chopped

• 1 tbsp vegetable oil

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 green onions, sliced

• 2 tbsp low-sodium soy sauce

• 1 tbsp rice vinegar

• 1 tsp brown sugar (optional)

• ½ tsp crushed red pepper flakes

• 1 tsp toasted sesame seeds

🔪 Instructions

Step 1: Sauté Aromatics

• Heat vegetable oil in a large skillet or wok over medium-high heat.

• Add garlic, ginger, and green onions. Stir-fry for 1 minute until fragrant.

Step 2: Cook the Bok Choy

• Add chopped bok choy and stir-fry for 3–4 minutes until the greens are wilted but the stalks remain slightly crisp.

Step 3: Add the Sauce

• Stir in soy sauce, rice vinegar, and brown sugar (if using).

• Toss to coat the bok choy and cook for another 2 minutes until heated through.

Step 4: Finish & Serve

• Drizzle with sesame oil.

• Sprinkle with crushed red pepper flakes and sesame seeds.

• Serve immediately as a side dish or over rice for a light meal.

💡 Notes & Tips

• Heat control: Adjust or omit red pepper flakes to suit your spice preference.

• Oil swap: For fewer W-W points, reduce or omit sesame oil and use cooking spray instead.

• Extra flavor: Add a squeeze of lime or a dash of hoisin sauce for a different flavor profile.

📸 Step-by-Step Guide

(Suggested photo ideas: sautéing aromatics → adding bok choy → adding sauce → garnishing with sesame seeds)

Pro Tip: Don’t overcrowd the pan—if cooking a large batch, stir-fry bok choy in two batches for even cooking.

🥄 Ingredient Insights & Swaps

Why these ingredients?

• Bok choy: Crunchy stems and tender leaves—nutritious and low-calorie.

• Garlic & ginger: Provide depth and bold flavor.

• Soy sauce & rice vinegar: Balance saltiness and acidity.

• Sesame oil & seeds: Add a nutty finish.

Substitutions:

• Use tamari or coconut aminos for a gluten-free option.

• Swap bok choy with spinach or Swiss chard if unavailable.

🎨 Flavor Variations & Serving Ideas

Flavor Ideas:

• Add mushrooms or snap peas for extra veggies.

• Stir in a bit of sriracha or chili garlic sauce for extra heat.

Serving Suggestions:

• Pair with steamed rice or quinoa.

• Serve alongside grilled tofu, chicken, or fish.

🧊 Storage & Make-Ahead

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.

• Reheating: Reheat gently in a skillet over medium heat to retain texture.

🔎 Nutrition & W-W Points (per serving estimate)**

Calories: ~80 kcal | Protein: ~2g | Carbs: ~5g | Fat: ~5g

W-W Points (per serving using all ingredients as written, including sesame oil and brown sugar):
➡️ 2 Points

Lightened version (omit sesame oil and brown sugar):
➡️ 1 Point

W-W Points may vary based on exact brands and portion sizes. For best accuracy, enter your specific ingredients into the W-W app.

Allergens: Soy (soy sauce), Sesame

❓ Frequently Asked Questions

Q: Can I make this oil-free?
A: Yes! Use a non-stick skillet and omit both oils. Use a splash of vegetable broth for sautéing instead.

Q: Can I use other greens?
A: Definitely—baby spinach, kale, or Swiss chard can all work well.

Q: Can I make this ahead?
A: The stir-fry is best fresh but can be stored and reheated for quick leftovers.

📝 The Story Behind the Recipe

I created this bok choy stir-fry when I needed a flavorful, veggie-packed side dish that could be ready in minutes. The garlic, ginger, and soy sauce combo gives it that perfect umami punch, while the sesame seeds and pepper flakes add just the right amount of texture and spice!

🗨️ Let’s Chat!

Tried this stir-fry? Did you keep it classic or add extra veggies? Comment below or tag me—I’d love to see how you made it your own!