Rating: 4.5 stars 4.4
121 Ratings
  • 5 star values: 74
  • 4 star values: 33
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0

This bok choy recipe is a basic stir-fry that can be served as-is, or you can add meat or tofu to make it more substantial. It's one of my favorite ways to load up on leafy greens quickly and easily. Serve with fluffy white rice or over noodles in soup. The amount of raw bok choy may look too much, but it will cook down.

Recipe Summary

10 mins
10 mins
20 mins


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


Instructions Checklist
  • Heat oil in a large skillet or wok over medium heat; cook garlic in hot oil until fragrant, 1 to 2 minutes.

  • Mix in bok choy; cook and stir until the leafy green parts turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt and serve.


Each head of baby bok choy is roughly the diameter of a can of soda.

You can use regular bok choy instead of baby bok choy, although I prefer the sweeter and more delicate flavor of baby bok choy. Feel free to add soy sauce or oyster sauce to the finished product if you want a more robust flavor, but I like to let the simple, delicious taste of bok choy shine through.

Nutrition Facts

150 calories; protein 13.7g; carbohydrates 20.3g; fat 5.2g; sodium 629.2mg. Full Nutrition