Easy Bok Choy Stir-Fry (Chinese-Style)

This bok choy stir-fry is light, savory, and ready in minutes. Made without soy sauce, it features fresh ginger, garlic, and a glossy sauce—perfect as a quick side dish for any meal.

Bok choy stir-fry is one of the quickest and easiest Chinese side dishes you can make. It’s light, fresh, and pairs beautifully with just about any main dish—from meat to noodles to rice bowls.

I’ve lived in Chinese-speaking countries for years, and let me tell you—I’ve had more bok choy stir-fries than I can count. A good bok choy stir-fry should stay crisp, not soggy, and keep that vibrant bright green color without turning dull.

My Favorite Chinese-Style Bok Choy Stir-Fry

Most bok choy stir-fry recipes use soy sauce as the main seasoning, but this one takes a different route—just like it’s often done in Chinese home kitchens. Instead of soy sauce, I use chicken bouillon powder, salt, and fresh ginger to keep the flavors light yet savory. A tiny bit of cornstarch helps thicken the natural moisture from the bok choy, creating a silky, glossy finish without drowning the greens in sauce.

That’s it. No dark sauces, no fuss—just clean, honest flavor that lets the bok choy shine.

This is how I’ve always made it for my family, and how we still enjoy it today. It might be a little different from what you’re used to, but I think you’ll love this simple, elegant take. Once you try it, you might never reach for the soy sauce again.

I’ve cooked plenty of soy-sauce-based greens too—like this blanched choy sum with garlic soy sauce, a simple Chinese vegetable side dish and another family favorite with bold, savory flavor.

Best Bok Choy for Stir-Fry

For this recipe, I used Shanghai bok choy—it has smooth, pale green stems and tender, spoon-shaped leaves that work beautifully in stir-fries. But really, you can use baby bok choy, regular bok choy, or even pak choi (another name for bok choy)—they all cook up well with this method.

What matters most is using bok choy that’s fresh and crisp. Look for stalks that feel firm with vibrant green leaves. Skip any that are limp, yellowing, or spotted—they’re past their prime.

In some Chinese restaurants, I’ve seen chefs trim the bottoms of large Shanghai bok choy leaves, especially when they get thick and fibrous. Chinese cooking tends to focus on the crunchy stalks more than the leafy tops. That said, I didn’t need to trim mine—my bok choy was just the right size and tender enough throughout.

If you’re going for a more delicate texture and quicker prep, baby bok choy is a great choice. Just trim the ends and rinse well—they’re ready to hit the wok.

How to Stir-Fry Bok Choy

Cut the bok choy. If the bok choy is large, slice through the stem lengthwise to halve it, then gently tear it apart. If the stalks are really thick, you can quarter them.

Make the sauce. In a small bowl, mix together chicken bouillon powder, salt, ginger paste, cornstarch, sesame oil, and a splash of water

Stir-fry the bok choy. Heat oil over medium-high heat. Add garlic and bok choy, and stir-fry just until it begins to wilt. Pour in the sauce and cook briefly until the bok choy softens and the sauce turns glossy. Transfer to a serving plate and enjoy it hot!

What to Serve with

Bok choy stir-fry is incredibly versatile—it goes with just about anything! It’s the perfect veggie side to balance out rich or savory mains. Some of my personal favorite pairings are this crispy shredded beef and twice-cooked pork with spicy bean sauce—both bold and full of flavor.

It also works well alongside grilled meats or teriyaki-style dishes like this butadon (Japanese pork belly rice bowl), or simply with steamed rice for a light, satisfying meal.

Stir-Fry Success Tips

• Drain the bok choy well. After washing, make sure the bok choy is well-drained. Excess water can dilute your sauce and cause splattering in the pan.
• Prep everything before you start. Like any Chinese stir-fry, speed is key. Make sure all your ingredients are ready to go before turning on the heat—there’s no time to pause once the cooking begins.
• Don’t burn the garlic. Garlic burns fast, so use medium-high heat and have your bok choy ready to toss in right after the garlic hits the oil. Stir quickly to keep things moving.
• Don’t overcook the bok choy. Bok choy cooks quickly. If you wait too long, it can turn soggy and lose its bright green color.
• Let the sauce do the work. You don’t need to wait for the bok choy to wilt completely before adding the sauce. Once it goes in, the moisture creates steam and finishes the cooking—leaving the greens crisp-tender with a glossy finish.

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