Easy Bok Choy Stir-fry Recipe

Bok Choy Stir-Fry is a simple and quick dish with garlic and chilli for flavor. I have used onions, mushrooms and capsicum along with bok choy, but believe me, you need not. This recipe uses a chilli oil I learnt from my daughter. It is flavorful, and I have a huge batch now that I am using in almost anything I cook. Read on now and make this yummy recipe in 15 minutes or less.

This stir-fry is something you can make in any season. You can add any veggies, protein in the form of tofu, paneer or eggs too.

This mouthwatering side dish goes well with noodles, rice, and any Asian curries, devilled eggs. Pair it with tofu steaks, Honey Sesame Tofu, Chinese Eggplant In Hot Garlic Sauce Recipe and you have a awesome meal for weknights.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Related
• Pairing
• Easy Bok Choy Stir Fry

Ingredients

These are your ingredients; for quantities, please check the recipe card.

• Bok choy: also known as pak choy or pok choi.
• Onion: I prefer the red one; a medium-sized one is fine.
• Mushroom: I have used button mushrooms.
• Capsicum: I used red and yellow medium-sized ones. You can use green ones too.
• Oil: I used sunflower oil; you can use sesame seed oil too.
• Garlic: Sliced garlic is what I used but you can use garlic powder too
• Chilli flakes: Use a little initially; you can always add more later.
• Chilli powder: This is optional, but you need to add a little to get the red colour.
• Salt: for flavouring, I use table salt.

Instructions

• In a saucepan, heat sliced garlic, chilli flakes and sesame seeds. Stir the oil so that it does not burn until the garlic becomes slightly brown. Switch off the flame and add the chilli powder. Let this oil cool completely and store in a glass jar/ bowl.
• Separate the bok choy leaves and discard the withered and old leaves. There is a lot of mud on the leaves so wash all that away. I find soaking the bok choy for some time helps.
• Meanwhile, wash and cut the onions into big petals and slice the mushrooms and capsicum. I have kept big pieces here, but you chop them fine too.
• Drain the bok choy and cut it into ¾ inch pieces. I have cut the stalks into smaller pieces.
• In a non-stick pan, add 1 tablespoon of chili oil and fry the onions till slightly brown. Add a pinch of salt. Transfer to a bowl and set aside.
• In the same pan, stir-fry the bok choy stalks until tender. Add mushrooms and continue stirring on high flame till they are done. Sprinkle salt. Stir-fry capsicum till it wilts.
• Add the bok choy leaves and the fried onions. Stir-fry till the leaves wilt.
• Serve immediately.

I loved Mayuri's tip that says not to soak the mushrooms. Clean them with a damp tissue and chop them. The difference in flavours and texture is totally something you should experience.

Substitutions

• Mushrooms: If you do not eat mushrooms, feel free to leave them out.
• Tofu: Use tofu to add more plant protein to your meal. Slice the tofu and stir fry in the chilli oil. Add to the stir-fried veggies in the end.
• Bok Choy: For us here only bok choy is an easily available Chinese green. But you can try using a variety of greens.

Variations

• Spicy: Add more chilli to jack up the spice quotient.
• Eggs: Add boiled eggs or scramble the egg.
• Ginger: You can use ginger while stir-frying. I will prefer ginger paste but juliennes I will add as a garnish.

Equipment

You need minimum equipment to make this stir fry. I used

• Bowl to soak the veggies
• Knife and board to chop
• One non-stick pan to make the full recipe
• One serving bowl to transfer the vegetable

Storage

• You can store the stir fry in the fridge in an airtight container for 3 days. Beyond that, I have never saved veggies.
• Since we are using green leafy vegetables I rather not freeze the stirfry. The leaves will get soggy on thawing.

Pro Tips

• Use high flame throughout.
• Do not overcook the veggies they should have a slight crunch.
• Clean the mushrooms with a damp tissue and chop them. The difference in flavours and texture is totally something you should experience.
• Also, do not add salt to the mushrooms let the mushrooms cook before adding salt. This way they remain firm and do not soften up.
• The bok choy stalks need a bit more cooking especially if the bok choy is older.
• Baby bok choy stalks do not need special treatment you can add them whole to the pan in the end.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with Easy Bok Choy Stir-fry Recipe:

I must thank Seema from Mildly Indian for selecting the Theme of Asian Greens for this month's Shhhh Secretly Cooking! I was quite upset that Indian vegetables did not show up in the Google search. But then decided to take this challenge! Glad I did!

Renu, my partner, gave me garlic and red chilli as my secret ingredients. She made a delicious curry with my ingredients of soya sauce and corn flour. We used the same vegetable, but the difference in flavours and texture is amazing.

Summary: Create a vibrant Chilli Bok Choy Stir-Fry bursting with flavour. A medley of Bok Choy, mushrooms, capsicum, and onions, sautéed in homemade chilli oil for a zesty kick.

Have fun making this stir-fry. Do not forget to comment and share your ratings below. Sharing is caring so please share this recipe with your family and friends.