Garlic Ginger Bok Choy Stir-Fry

Why You’ll Love This Recipe

I love how this stir-fry brings bold flavor and clean ingredients together in one skillet. It’s a perfect way to highlight bok choy, which becomes tender yet still crisp when quickly cooked. The ginger adds warmth, the garlic is punchy, and the soy sauce–sesame oil combo gives it that classic stir-fry taste. Plus, it’s super easy to customize — I can add tofu, chicken, or any vegetables I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons vegetable oil

• 4 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 1 pound bok choy, chopped (about 4 cups)

• 1 red bell pepper, sliced

• 1 carrot, julienned

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

• Salt and pepper to taste

• Sesame seeds for garnish (optional)

Directions

1. I heat the vegetable oil in a large skillet or wok over medium-high heat.

2. I add the garlic and ginger and stir quickly for about 30 seconds, just until fragrant — this is where all that aromatic flavor begins.

3. I toss in the bok choy, bell pepper, and carrots. I stir-fry everything for 3–4 minutes, just until the veggies are tender but still vibrant and crisp.

4. I pour in the soy sauce, rice vinegar, and sesame oil, stirring everything together so the veggies are coated in that savory glaze.

5. If I want a slightly thicker sauce, I stir in the cornstarch slurry and let it cook for another minute until the sauce tightens up.

6. I taste and adjust with salt and pepper as needed, then remove the pan from heat.

7. I sprinkle sesame seeds on top before serving for an extra bit of texture and flavor.

Servings and timing

This stir-fry serves 4 and comes together in just about 15–20 minutes total — including prep and cooking. It’s a great quick lunch or dinner, especially when I want something nourishing without spending much time in the kitchen.

Variations

• I often add sliced tofu or cooked chicken breast during step 3 for a protein-packed version.

• Mushrooms, snap peas, or zucchini are easy swaps or additions to mix up the flavors.

• A dash of chili oil or red pepper flakes adds a spicy edge if I’m in the mood.

• I serve it over steamed rice, noodles, or even on its own as a side dish to a larger meal.

• A squeeze of lime juice at the end adds brightness and enhances the ginger and garlic notes.

Storage/Reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. When I reheat, I use a skillet over medium heat for the best texture, but the microwave works fine too. I sometimes add a splash of water or soy sauce to refresh the glaze.

FAQs

Can I use baby bok choy instead of regular?

Yes, I actually love using baby bok choy. I just chop it into smaller pieces if the leaves are large and cook it the same way.

What’s the best protein to add to this stir-fry?

Tofu is my favorite for a plant-based option, but cooked chicken, shrimp, or even sliced steak work well too.

Can I make this ahead of time?

Yes, though it’s best fresh. I sometimes prep the veggies and sauce ahead, then stir-fry just before serving for the best texture.

How do I keep the vegetables crisp?

I make sure the pan is hot before adding the vegetables, and I avoid overcooking — just a few minutes is enough to keep them crisp-tender.

Is this recipe gluten-free?

It can be! I use tamari or gluten-free soy sauce to keep it gluten-free.

Conclusion

This Garlic Ginger Bok Choy Stir-Fry is one of my favorite ways to enjoy a flavorful, veggie-packed meal without any hassle. It’s bright, crunchy, and full of bold Asian-inspired flavor — perfect on its own or as a base for whatever protein or grain I’m craving. Whether I’m cooking for myself or sharing with family, this is a dish that always brings freshness to the table.