Stir-Fried Bok Choy with Ginger & Garlic

Recipe from


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 8 cups chopped fresh bok choy
  • 2 tablespoons reduced-sodium soy sauce
  • Salt and ground black pepper


Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.


Spicy Bok Choy in Garlic Sauce

Recipe from


  1. 1 pound bok choy
  2. 1 tablespoon vegetable oil
  1. 1 tablespoon sesame oil
  2. 1/4 cup water
  3. 1 teaspoon grated fresh ginger root
  4. 2 cloves garlic, minced
  5. 1 tablespoon oyster sauce
  6. 1 tablespoon light soy sauce
  7. 1 tablespoon brown sugar
  8. 1/8 teaspoon crushed red pepper flakes (optional)


  1. Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
  2. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.


Delicious No-Cook Boy Choy Salad

Recipe from

1 medium head bok choy/pak choi, diced (leaves and stalks)

1 bunch spring onions, chopped

5 T. olive oil

3 t. lemon juice

90g packet Chinese instant noodles with seasoning (Ramen Noodles)

60g blanched slivered almonds

2 T. sesame seeds, toasted (optional)

Combine boy choy and spring onions; cover and chill. Whisk together the olive oil, lemon juice and noodle seasoning packet. Refrigerate until chilled. Break noodles into small pieces and combine with almonds and sesame seeds. Before serving, combine the boy choy and noodle mixtures. Add dressing and toss to coat. Enjoy!  Note: Add a little sugar if desired.

Bok Choy Salad

recipe from Southern Living


2 (3-ounce) packages ramen noodle soup mix

1/2 cup sunflower seeds

3 tablespoons slivered almonds, chopped

1/2 cup sugar

1/4 cup olive oil

1/4 cup cider vinegar

2 tablespoons soy sauce

1 bok choy, shredded

6 green onions, chopped


  1. Remove flavor packets from soup mix; reserve for another use. Crumble noodles.
  2. Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch jellyroll pan.
  3. Bake at 350┬░ for 8 to 10 minutes or until golden brown; set aside.
  4. Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool.
  5. Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.