Bok choy is one of my favorite greens to stir-fry. Not only do I love the taste of bok choy, but it’s also a very nostalgic food for me. Growing up in Shanghai, my family would buy the freshest bok choy at the daily farmer’s markets. My mother made bok choy almost every other day, and I never got tired of it.

Now, when I see bok choy at the farmer’s markets in Westport and Black Rock, I get as many heads as I can. People always ask me what I do with all that bok choy, so here is my simple recipe for healthy stir-fried bok choy, inspired by my mother’s recipe.

Jump to: Stir-Fried Bok Choy

Choosing the Best Bok Choy for Stir-Frying

For this recipe, we used Shanghai bok choy, which you might also see labeled as green-stem or baby bok choy. The smaller, younger bunches are especially tender and cook up quickly, making them perfect for a simple stir-fry. If you only have the larger, white-stemmed variety, that works too, just keep in mind it will require a slightly longer cooking time.

Nutritional Benefits of Bok Choy

Bok choy makes a great addition to a healthy diet. This leafy green is a good source of fiber and is rich in essential nutrients, including vitamins A, C, and K, as well as important minerals like calcium, potassium, and iron.

Stir-frying is just one way to enjoy bok choy. You can also steam it for a quick side dish or add it to soups for an easy nutritional boost.

Healthy Stir-Fried Bok Choy Recipe

I love bok choy plain and simple, but if you want to add a little spice, you can add some Chinese Five Spice or Digestive Spice Blend and two tablespoons of soy sauce in place of the salt.

For this recipe, we recommend adding a small amount of honey or agave to balance the salt with a touch of sweetness.

Recipe Yield: Serves four as a side dish.

 

Ingredients:

• 2 heads of Bok Choy
• 1 1/2 tablespoons Grapeseed Oil or Refined Coconut Oil
• 1 teaspoon Honey or Agave Syrup
• 1 teaspoon Salt

Instructions:

1. Cut the ends off of the bok choy heads, then individually wash the leaves, especially at the base of the stems.
2. Split the stem lengthwise in two. Coarsely chop the stems and leafy parts into 2-inch pieces. Separate the darker green leafy parts from the stems.
3. Heat your frying pan or wok over medium-high heat. Let the pan heat up for about 30 seconds, then add the oil.
4. Add the lighter colored stem pieces first. Use tongs or two wooden spoons to stir the stems quickly in the pan.
5. After about two minutes, add the green leafy parts of the bok choy to the frying pan, as well as the salt and honey.
6. Stir rapidly for another two minutes or until the green leafy parts turn bright green and somewhat soft.

 

Perfect Pairings for Stir-Fried Bok Choy

Stir-fried bok choy really shines when paired with hearty grains and proteins. Serve it alongside brown rice or quinoa for a balanced bowl, and add it to a tofu scramble for plant-based protein.

By Wei Bertram

Photos by Sophie Slater