Stir-Fried Baby Bok Choy

Stir Fried Baby Bok Choy Recipe

Photo: Jennifer Causey   

Think of mild-flavored, juicy bok choy stir-fry as an invitation to experiment in the kitchen. It's especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce.

Serves: 4


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6 heads baby bok choy
2 tablespoons dark sesame oil
2 spring onions or 1 bunch scallions, white and light green parts only, thinly sliced
3 tablespoons low-sodium soy sauce
1/2 teaspoon sugar
1 Fresno chili, very thinly sliced
1/4 cup chopped cashews
3 small radishes, very thinly sliced
1 1/2 teaspoons toasted sesame seeds


Hands-on: 15 Minutes
Total: 15 Minutes

1. Trim leafy greens from bok choy; chop greens and reserve. (You should have about 2 cups.) Cut stalks into 1-inch pieces. Discard root ends.

2. Heat a large cast-iron skillet or wok over high heat. Add oil; swirl to coat. Add bok choy stalks and onions. Stir-fry until just softened, about 2 minutes. Add reserved greens, soy sauce, sugar and chili. Stir-fry until liquid has thickened, about 1 minute. Transfer mixture and sauce to a serving bowl. Top with cashews, radish slices and sesame seeds; serve immediately.

Created date

April 2016

Nutritional Information

Calories 138
Fat 12 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 7 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 420 mg
Calcium 45 mg