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Stir-fried Bok Choy

Partly crunchy and partly creamy bok choy in savory garlic sauce.

Author whiteblankspace


  • 4 Bok choy halved
  • 2 tbsp cooking oil
  • 1 tbsp sesame oil
  • 1 tbsp ginger grated
  • 1 tbsp garlic minced
  • 2 tbsp low sodium soy sauce
  • 1 tbsp maple syrup
  • 3/4 tbsp cider vinegar
  • 1/4 cup vegetable broth
  • 1 tbsp cornstarch


  1. Heat 2 tbsp of cooking oil in a skillet over high heat. Place bock choy cut side down and cook for 3 minutes. Turn and cook for additional 2 minutes. Remove from the skillet.

  2. Combine soy sauce, maple syrup, vinegar, and vegetable broth in a bowl. In a separate bowl, combine cornstarch and a tbsp of water to make a slurry.

  3. In a now empty skillet, add sesame oil, ginger, and garlic and cook until fragrant. Add the soy sauce mixture and cook until bubbly. Whisk in the cornstarch slurry to thicken. Remove from heat.

  4. Drizzle the sauce over bok choy and serve. 

Recipe Notes

* I used my homemade vegetable broth for this recipe. See the below recipe. * I served the bok choy with king oyster mushrooms, farro, and boiled egg, using the same sauce to season the mushrooms.