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Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

Amy Neunsinger

Servings: three to four.

A simple, four-ingredient sauce makes a perfect finish for the intriguingly sweet and bitter flavor of this stir-fried Asian green. You can use mature or baby bok choy for this recipe.


  • 1-1/4 lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby)
  • 2 Tbs. oyster sauce (preferably Lee Kum Kee brand)
  • 2 Tbs. lower-salt chicken broth
  • 1 tsp. cornstarch
  • 1/4 tsp. Asian sesame oil
  • 2 Tbs. peanut oil
  • Kosher salt
  • 4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-inch lengths and halved lengthwise if thick
  • 2 large cloves garlic, peeled and thinly sliced
  • One 1/2-inch square of ginger, peeled and cut into thin matchsticks

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 70
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 410
  • Carbohydrates (g): 7
  • Fiber (g): 3
  • Protein (g): 3


  • To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with the leafy tops. Slice the stem quarters crosswise into pieces about 3/4 inch thick. Rinse and dry the stems and leaves separately. (If using baby bok choy, simply cut the heads lengthwise into 3/4-inch-wide pieces or wedges.)

    In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.

    In a 12-inch nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot, add the bok choy stems and season with 1/8 tsp. kosher salt. (If using baby bok choy, add all the pieces now and skip the step of adding the leaves later.) Cook, tossing frequently with tongs, until the stems are pliable and lightly browned, 5 to 6 minutes. Add the scallions, garlic, and ginger and cook, stirring constantly, until the aromatics are tender, fragrant, and starting to brown, about 2 minutes. Add the bok choy leaves and 1/8 tsp. salt. Using tongs, toss until the leaves are completely wilted and integrated with the stems, 1 to 2 more minutes.

    Remove the pan from the heat, and using a heatproof spatula, stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coated most of the vegetables (a few seconds), transfer to a platter and serve immediately.


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Reviews (10 reviews)

  • txcook13579 | 07/09/2021

    Delicious! This one is going into the rotation! I will double the sauce and add other veggies. Easy to make, although pan frying the baby bok choy is a little messy. Be generous with the ginger, scallions, and garlic. It makes the dish. I served this with Chinese roast chicken.

  • Jason123 | 08/14/2016

    This is so good! Surprisingly easy to pull together and packed with flavour.

  • Rick77 | 08/05/2013

    love the sauce, and i have added been sprouts towards the end.

  • Smmmittys | 02/06/2012

    The recipe calls for 2 Tbs chicken broth. Are you supposed to mix that with water or just straight?

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