Bok choy is one of those vegetables that always catches my eye in the supermarket- they look like petite, picture-perfect little trees with their rounded white bottoms and leafy green tops. They’re adorable! So I might be a bit biased when I say this is one of my go-to vegetable recipes.
Stir-fried bok choy is a simple dish to tackle on any day. Yes, you can pop them in the oven for crispy roasted leaves. Or in a pot of boiling water for a no-frills side dish. But spending just a few minutes in the pan with garlic and sesame oil transforms this charming vegetable into a frequent dish that’ll be on your rotation. And unlike some vegetables (I’m looking at you, spinach), these won’t wilt down into nothing.
There are many ways to make stir-fried bok choy, some with minced beef, some with broth, some parboiled before they hit the pan. But I like to keep it simple. Read for more below!