This stir fry salad combines tender bok choy with a homemade umami-flavored sauce. Make this recipe for an easy 10-minute side dish!
When your entree includes a variety of flavors or takes a lot of work to prepare, it’s best to keep your sides simple.
Although this bok choy stir fry requires just a handful of ingredients to make, it still adds plenty of interest to your plate.
Try this recipe in place of roasted or steamed vegetables, and it’s guaranteed to become a new favorite.
Stir fry salad ingredients
INGREDIENT NOTES AND SUBSTITUTIONS
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Bok choy - This is a type of Chinese cabbage with long white stalks and leafy green ends, similar to mustard greens. Full-sized bok choy has a fresh flavor that turns a bit nutty when cooked, while baby bok choy is sweeter and a bit more tender. Choose bunches that are vibrant in color, with leaves that aren’t wilted or brown.
- Oyster sauce - Despite being made from oysters, this thick sauce doesn’t taste fishy at all. Instead, it has an earthy flavor that is both salty and sweet.
If you can’t find oyster sauce, replace it with a combination of soy sauce mixed with cornstarch to thicken it. You can also mix equal parts soy sauce and hoisin sauce. In a pinch, you can use fish sauce.
Health benefits of bok choy
It’s well known that dark leafy greens are a staple of healthy eating. Here are just some of the reasons that bok choy is so good for you:
- Packed with nutrients - One serving contains more than a day’s worth of Vitamin A and almost two-thirds the recommended amount of Vitamin C.
- Supports bone health - It contains a wide array of vitamins and minerals used to build and maintain strong bones, as well as produce collagen.
- Healthy digestion - This vegetable contains fiber, which boosts metabolism and the amount of healthy gut bacteria.
- Reduces inflammation - Bok choy is one of the few kinds of produce that contains selenium, which is a mineral crucial to detoxifying cells and reducing overall inflammation.
This dish is beyond simple to make! Just saute the bok choy in the flavorful sauce until it’s tender. You can easily make this same recipe using broccolini, mushrooms, other leafy greens, or a combination of your choosing.
- Prep the bok choy: Clean the cabbage and cut off just the end of the root. Then, slice each in half lengthwise through the root.
- Saute: Cook the garlic in some oil until fragrant, then place the cabbage in the pan to brown.
- Add the sauce: Next, add the remaining ingredients to the center of the pan and stir to combine.
- Finish and serve: Toss the cabbage in the sauce, then cover and simmer just until tender. Serve with the pan sauce and garnish with sesame seeds.
- Cleaning bok choy
First, remove any damaged or bruised leaves. Be sure to rinse the cabbage thoroughly, checking around the roots for any hidden sand and grit.
If you use baby bok choy to make this recipe, hold it by the root and plunge into a bowl of water repeatedly until it’s clean. This prevents water from getting trapped in the compact roots.
- Make ahead
Cooked vegetables stay fresh for 3-4 days in the refrigerator. So, you can easily cook a large batch and add some to lunches during the week.
Store the stir fry salad in an airtight container in the refrigerator and reheat on the stove or in the microwave.
- 1 lb baby bok choy
- 1 tbsp vegetable oil
- 4 garlic cloves minced
- 2 tbsp soy sauce
- 2 tsp oyster sauce
- 1 tsp sugar
- pinch red pepper flakes
- Sesame seeds toasted optional
- Rinse the baby bok choy. Trim and discard the damaged outer leaves and root end. Keep root intact. Slice each bok choy lengthwise down the middle.
- Heat oil in a large skillet or wok over medium high heat until hot. Add the garlic and saute for a 30 seconds. Add the bok choy, cut side down, and cook for 2 minutes.
- Flip bok choy, push to the outer sides of pan and in the middle add soy and oyster sauces, sugar, red pepper flakes, stirring to mix. Toss to coat bok choy. Cover and reduce heat to low heat. Cook for 1-2 minutes, until bok choy is fork tender.
- Uncover pan, transfer the bok choy to serving plate, pour pan drippings on top and sprinkle with (toasted) sesame seeds.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.