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.
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.
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.
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.
For more bok choy recipes…
Try this Golden Turmeric Miso Soup, Red Curry Lemongrass Soup, or Easy Vegetarian Pho!
Bok Choy Stir Fry
- 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
- 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
- Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
- 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).
- 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.
- 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.
Why do silly people leave comments when they haven’t cooked it i want to know what is was it was like not how excited you are thinking about it!!! Thank you to those who actually cook and comment that’s useful.
Ooh! This looks so refreshing and DELICIOUS! I can’t wait to try it!
Made this tonight and it was DELICIOUS! So fresh and green, just what I needed with the start of cooler weather. The sauce was great and I added more veggies than recommended.
This is a beautiful and absolutely delicious dish!
This dish would work very well our extra virgin avocado oil. We would love to send you a sample!
My husband & I made this fantastic dish last night! So delicious & loved the rice noodles!
Will be in our meal rotation often !!
This looks delicious! I wish my husband liked broccoli. I will have to make it for myself 🙂
You totally inspire me everyday! This recipe looks so amazing, and I love that it’s Gluten free, Bravo!
I need to make this ASAP! Love all the colorful vegetables amongst all these wintry dishes right now
This meal is so colorful and vibrant! I can almost taste it through the lovely photos that you’ve shared. I love stir fries, but the ones I eat usually have rice, so I’m excited to try one with noodles.
So pretty , love the colors! 🙂 sounds delicious
I love the idea of ribboning the broccoli stem with a vegetable peeler. While your college stir fry sounds like it was better than it could have been, this looks fantastic.
hahahah, I did a similar thing. I loved all the veggie sales on the end of the market 😀 good old times <3
This looks so gorgeous! Stir fries are my fave way to eat veggies in the midwinter 🙂
I will stir fry some chicken strips and toss in at last minutes. For a total meal for company, I feel I need some meat for them…not myself.
what a beautiful dish! just what I need to start this year off on the right foot.
I love the colors and looks very inviting. Thanks for this healthy recipe. Reminds me of chopsuey, a chinese food.
Nothing like chopsuey which is an American abomination that no Chinese, north or south, would contemplate eating.
If only someone would whip me up this RIGHT NOW! I just love stir-fry and this looks delicious 🙂
This is so simply brilliant Jeanine! And I love all of the suggested recipes at the bottom to go along with these flavors – you have my sesame loving heart covered 😉 xo
You have significantly upped my stir-fry game. I’ve never used noodles for stir fry, honestly! I don’t know why I never thought of it but brown-rice noodles here we come! Thanks!