Description
A quick and flavorful stir-fry with crisp bok choy, bell peppers, and carrots, tossed in a savory garlic-ginger soy sauce—perfect for a light, healthy side or main.
Ingredients
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, for thickening)
Salt and pepper, to taste
Sesame seeds, for garnish (optional)
Instructions
Heat Oil:
In a large skillet or wok, heat vegetable oil over medium-high heat.
Sauté Aromatics:
Add minced garlic and ginger, stirring quickly for about 30 seconds until fragrant.
Add Vegetables:
Add bok choy, red bell pepper, and carrots. Stir-fry for 3–4 minutes until veggies are tender-crisp.
Add Sauce:
Pour in soy sauce, rice vinegar, and sesame oil. Stir to combine all ingredients.
Thicken Sauce (Optional):
If desired, stir in cornstarch slurry and cook for 1 minute until sauce slightly thickens.
Season & Serve:
Season with salt and pepper to taste. Remove from heat, garnish with sesame seeds, and serve immediately.
Notes
Add Protein: Stir in sliced tofu or cooked chicken for a heartier dish.
Veggie Swaps: Try adding mushrooms, snap peas, or snow peas.
Low-Sodium Option: Use low-sodium soy sauce to reduce salt content.
Meal Prep Friendly: Can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish / Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
