Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.

Spyce

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.

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  • In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.

  • Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Nutrition Facts

93 calories; protein 2g 4% DV; carbohydrates 6.9g 2% DV; fat 7.1g 11% DV; cholesterolmg; sodium 235.6mg 9% DV. Full Nutrition

Reviews (290)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2008
Thanks to Fishyon for pointing out the error in my recipe. In step 3, I forgot to say what to do with the other half of the oil. Step 3 should read: Heat half of the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the remaining oil and the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat. Once the recipe is published, Allrecipes will not make changes to it. They suggested that I post a comment here which seems odd since I have to include a rating. Naturally, it gets five stars! Read More
(411)

Most helpful critical review

Rating: 3 stars
05/11/2011
this was just ok. It was pretty bland as is. After i added some lime juice cayenne pepper and more garlic it was much better Read More
(2)
415 Ratings
  • 5 star values: 300
  • 4 star values: 95
  • 3 star values: 19
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/01/2008
Thanks to Fishyon for pointing out the error in my recipe. In step 3, I forgot to say what to do with the other half of the oil. Step 3 should read: Heat half of the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the remaining oil and the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat. Once the recipe is published, Allrecipes will not make changes to it. They suggested that I post a comment here which seems odd since I have to include a rating. Naturally, it gets five stars! Read More
(411)
Rating: 4 stars
06/16/2008
Very good flavor, although I'd cut down on the sugar a bit more! I added several more cloves of garlic, so I'm not sure how the original would taste. Along with the bok choy, I also added matchstick carrots and a few quartered button mushrooms, and I subbed palm sugar for the brown sugar, as I had it on hand. Because of others' warnings that it made a lot of sauce, I added the entire dish to about 2 cups of cooked Japanese noodles (similar to angel hair pasta) at the end of cooking, and it turned out great. I think the recipe would benefit from one or two thai/bird chilis instead of the pepper flakes, so I'm going to try that the next time I make it. Warning for those who are new to bok choy: make sure you soak it well to assure all sand/dirt is gone. I bought mine from the farmers market and had to change the soaking water 4x until the sand was gone! It would have been awful if I'd have not realized that necessity ahead of time. :) Read More
(138)
Rating: 5 stars
02/11/2011
This was delicious!!! Both my husband and I loved it. I didn't change a thing except adding 1 tbsp of sake. It came out GREAT. As other reviewers have said it does make a lot of sauce but it's perfect to serve with rice. The sauce is delicious I want to stir fly other veggies using this sauce!!! Thank you for sharing this! Read More
(61)
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Rating: 5 stars
06/05/2008
okay i made this recipe the first time just as the directions mentioned. it was wonderful and everyone really enjoyed it. last night i added shitake mushrooms and onions. delicious! i will add this one to my book. thanks! Read More
(34)
Rating: 5 stars
02/23/2011
The sauce for this recipes is awesome and full of flavor! I made it exactly according to the recipe. I am new to stir fry so I was leary of the oyster sauce (hate oysters so why would I want to flavor my food with it) but it turned out awesome. The second time I made it I added a little corn starch to the liquid to thicken it a bit since the sauce is very thin. I will definitely do that from now on. Also if you like the taste of fresh ginger but don't feel like you use it often enough buy a root and freeze it. Whenever I have a recipe that calls for ginger I pull out my frozen ginger root shave off a few pieces with my knife and pop it back in the freezer until next time. Read More
(29)
Rating: 4 stars
11/09/2010
Loads of flavor for a quick and simple side dish. Not a fan of the ginger however so next time I'll leave it out - along with the sugar. Read More
(28)
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Rating: 5 stars
03/31/2010
The flavors are amazing!! I didn't have ginger root or oyster sauce and it still tasted great. I used chili sauce instead of red pepper flakes and olive oil instead of vegetable oil. I will definitely be using this recipe again thanks! Read More
(22)
Rating: 5 stars
11/06/2008
Delicious bok choy. This does make a lot of sauce probably more than you need. I used 3 heads of baby bok choy and had plenty of sauce left over so I threw a pork chop in it overnight and pan-fried it the next day. Absolutely delicious and a great use of the leftover sauce as a marinade. I will try this with brocolli later today. Read More
(17)
Rating: 5 stars
07/02/2010
BAM!! The flavours and crunchiness of the bok choy are amazing combination. I can't stop eating it. Even better the next day!! Read More
(14)
Rating: 3 stars
05/11/2011
this was just ok. It was pretty bland as is. After i added some lime juice cayenne pepper and more garlic it was much better Read More
(2)