Cantonese-inspired · Vegetarian

Stir-fried Bok Choy

Name: Stir-fried Bok Choy
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 400 g bok choy; 2 pieces garlic cloves, sliced; 1.5 tbsp neutral oil; 0.25 tsp salt; 2 tbsp water

清炒小白菜 · Qīng chǎo xiǎo bái cài

Juicy stems and soft green leaves, simply cooked with garlic. Separate their cooking times for a better texture.

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Prep8 min

Cook7 min

Serves2

DifficultyEasy

Stir-fried Bok Choy — illustrative dish photo; ingredients may differ — Illustrative dish photography · credits below · Ralff Nestor Nacor · CC BY-SA 4.0

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Wash thoroughly
Separate the leaves and rinse soil from the stem bases. Cut stems and leaves into pieces; keep them separate.
02
Start with the stems
Heat oil over medium-high heat. Add garlic and stems and stir-fry for 2 minutes.
03
Wilt the leaves
Add leaves, salt, and water. Toss, cover, and cook for 1–2 minutes.
04
Finish uncovered
Remove the lid and toss until stems are tender and excess liquid has reduced. Serve hot.

A little kitchen wisdom

Let washed greens drain well so the finished dish is not flooded with water.

Can’t find an ingredient?

Bok choy: Use choy sum or pak choi, adjusting time for thicker stems.

Cook safely

Serve freshly cooked; refrigerate perishable leftovers promptly. Check packaged ingredients for allergens.

FoodSafety.gov guidance ↗

Stir-fried Bok Choy

Let’s get cooking

Wash thoroughly

Start with the stems

Wilt the leaves

Finish uncovered

A little kitchen wisdom

Can’t find an ingredient?

Cook safely

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