Bok Choy Stir Fry
This zesty Baby Bok Choy Stir Fry comes together in no time, featuring a blend of gochujang, hoisin, soy sauce, garlic, and sesame oil. It pairs wonderfully with chicken, fish, or beef, making it an ideal side dish for any meal.
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Ingredients
- 8 baby bok choy
- ¼ cup less sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- scallions and sesame seeds
- 1 tablespoon gochujang
- 4 garlic cloves
Equipment Needed
- 12 inch deep nonstick skillet or wok
Instructions
- 1
Rinse the bok choy thoroughly and slice it in half (I prefer to use my salad spinner for washing before cutting).
- 2
In a small mixing bowl, whisk together the remaining ingredients along with ½ tablespoon of sesame oil until well combined.
- 3
In a large mixing bowl, combine the bok choy with the prepared sauce and toss gently to coat.
- 4
Heat the remaining sesame oil in a large nonstick skillet or wok over medium-high heat (if your skillet is small, you may need to cook the bok choy in two separate batches).
- 5
Arrange the bok choy cut side up in the hot skillet. Allow it to cook for 3 minutes.
- 6
Flip the bok choy over and continue cooking for an additional 4 minutes, or until it’s nicely browned and caramelized. If desired, garnish with scallions and sesame seeds. Serve while hot.
Nutrition Information
Notes & Tips
- *check labels for gluten-free.