Bok Choy Stir Fry

My favorite baby bok choy recipe! Plenty of veggies and a tangy ginger garlic sauce make this easy stir fry a delicious, flavorful weeknight meal.

Bok Choy Stir Fry

Stir fry was probably the first healthy-ish meal I learned to make, although it used to look nothing like this. When I was in college, I’d stock up on frozen vegetables because I was broke and they were 4 for $1 at Publix. I’d mix the frozen veggies with instant brown rice and drown it all in soy sauce. While I appreciated the bargain, that dinner was “healthy” for healthy’s sake, and I’d try to convince myself it was delicious while my roommates all ate pizza. Now, I love to make this actually delicious stir fry with lots of fresh vegetables, like baby bok choy, and a tangy sauce made with sesame, ginger, garlic, and lime juice.

Bok Choy Stir Fry

Key Bok Choy Stir Fry Ingredients

Since college, my stir fry game has improved dramatically. Aside from the frozen edamame, the vegetables here are fresh:

  • Baby bok choy adds crispness and leafy greens.
  • Shiitake mushrooms punch up the umami flavor.
  • Broccoli and broccoli STEMS fill it out with lots of green, so this stir fry is mostly veggies! I use vegetable peeler to slice thin ribbons off the broccoli stalk and toss them into the pan with everything else. Delicious. College budget or not, it’s so fun to figure out resourceful ways to use every part of a vegetable.

Bok Choy Stir Fry

Another thing missing from my college stir fry was a good sauce. This one – made from tamari, ginger, rice vinegar, fresh lime and sesame oil – is light, tangy, and delicious. Make extra if you want to have a quick weeknight stir fry ready to go – the sauce will keep well in the fridge for a few weeks.

Bok Choy Stir Fry

For more bok choy recipes…

Try this Golden Turmeric Miso SoupRed Curry Lemongrass Soup, or Easy Vegetarian Pho!

5.0 from 19 reviews

Bok Choy Stir Fry

Prep time
Cook time
Total time
My favorite baby bok choy recipe! Plenty of veggies and a tangy ginger garlic sauce make this easy stir fry a delicious, flavorful weeknight meal.
Recipe type: Main dish
Serves: 2
  • 1 ½ tablespoons tamari
  • 2 tablespoons rice vinegar
  • 1 teaspoon fresh lime juice, plus extra lime slices for serving
  • ½ teaspoon honey (or maple syrup if vegan)
  • ½ teaspoon minced ginger
  • 1 small garlic clove, minced
  • ½ teaspoon sesame oil
for the stir fry:
  • 1 tablespoon sunflower oil (or any high-heat oil)
  • 4 ounces shiitake mushrooms, stems removed, sliced
  • ½ small head broccoli, florets chopped, stems peeled into strips
  • 2 scallions, chopped
  • 2 baby bok choy, sliced vertically into quarters
  • ½ cup edamame
  • 1 carrot, peeled into thin strips
  • 4 ounces brown rice pasta *(see note)
  • 2 teaspoons sesame seeds
  • sambal or sriracha, for serving
  1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
  2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
  3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
  4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.
For gluten free soba noodles, I like the King Soba brand. For brown rice pasta, I like Delallo.



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Rate this recipe (after making it):  

  1. Maribel

    Thank you so much for this recipe. It was delicious!!! I coated some pressed tofu cubes in cornstarch and garlic powder and air fried them. I added the tofu with the noodles before coating with the sauce. I didn’t have mushrooms so instead I used bamboo shoots, water chestnuts, and walnut pieces. Looking forward to having leftovers tomorrow.

  2. Indrani

    Love this recipe.

  3. Kimberly

    Made this tonight and it was delicious! Pretty quick to whip together too. Will add this to our dinner rotation for sure.

  4. Terri

    This is SO GOOD! I received a head of bok choy in my CSA box yesterday. I’d never cooked bok choy and had no idea how to prepare. I came to Love and Lemons and searched bok choy because I always come to Love and Lemons when I have something I don’t know what to do with. This recipe came up. Bonus, it calls for broccoli too which I also received in my CSA box. Though I usually make a recipe exactly as posted the first time I make it, I didn’t have all the ingredients so I used brown rice instead of the noodles and I used powdered ginger instead of fresh. It turned out great! It’s on my favs list!

    Note: I estimate that nearly half of all my meals this past year almost to the day have come from your A to Z cookbook or your blog. It has changed my life and the way I eat. I received your Everday cookbook for Christmas. I have a couple of chapters to go in A to Z, then I’ll start on Everyday. Very excited!

  5. Heather

    Can’t wait to try this! Do you use basic sesame oil or toasted? Thanks!

  6. Bonnie Benton

    I was looking for ways to use Bok Choy and found this recipe. I didn’t have all the ingredients on hand, but I made the sauce as written and improvised with other elements. So easy and delicious – THANK YOU for helping me think outside the box. Looking forward to trying more of your recipes! And eating my leftovers for lunch tomorrow!

    • Jeanine Donofrio

      Hi Bonnie, I’m so glad you loved it!

  7. Katie

    I did not want my plate to empty! The sauce is very addicting.

    • Jeanine Donofrio

      Hi Katie, I’m so glad you loved it so much!

  8. Steve

    Wondering about substituting lemon for the lime. I always have lemons in the kitchen, limes, not so much.

    • Glchick

      Absolutely. The acid in either really brightens it all.

  9. Nena

    The sauce is amazing! Was looking for a way to utilize my veggies, I had on hand baby bok chocolate, yellow pepper & lots of mushrooms, followed the recipe, I used half teaspoon olive oil to stir fry lots of veggies as I didn’t have sesame oil. Great flavor, I will definitely make this again.

    • Jeanine Donofrio

      Hi Nena, I’m glad you loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.