Garlic Ginger Bok Choy


This post may contain affiliate links. See my disclosure policy.

Jump to RecipeJump to Video

Bok choy can be prepared many ways but my favorite is a quick stir-fry with garlic and ginger. In less than 10 minutes you’ll have a tasty side dish that’s full of nutrients and anti-inflammatory health benefits.

If you’re looking for a main dish to go with the bok choy I recommend my Scallops with Citrus Ginger Sauce, Crispy Baked Chicken Thighs and Dijon Baked Salmon.

Bok choy on a plate.

Boy choy has always been one of my favorite side dish recipes. Why do I love it? It’s easy to prepare and the garlic ginger combination is so darn flavorful. I also love that a quick stir-fry makes the leaves tender but crisp. It’s that same crispiness you would expect from a vegetable from the cabbage family.

Also known as “Chinese Cabbage” there are several varieties of bok choy. But what you’ll find in the market usually comes in two sizes, regular bok choy and baby bok choy. Both are wonderful, but I tend to grab baby bok choy.

Bok Choy Recipe Video

Want to know how to make the tastiest bok choy recipe? Watch the quick tutorial video below!

The Health Benefits of Bok Choy

Bok choy truly is a powerhouse of vitamins, minerals and nutrients. It’s loaded with vitamin A, C and K and contains antioxidants which protect the eyes and a significant amount of calcium and magnesium for strong bones. As a cruciferous vegetable it provides the same health benefits of cabbage, broccoli, cauliflower and Brussels sprouts for cardiovascular health and fighting cancer.

And that’s not even considering the bonus anti-inflammatory benefits of both garlic and ginger! So next time you want a healthy green side dish, switch up your normal spinach, green beans and zucchini routine with this boy choy recipe.

Cooked bok choy on a plate.

How to Prepare and Cut Bok Choy

Similar to leeks, bok choy can sometimes harbor dirt and debris under its leaves. To prepare the baby bok choy cut it in half, then rinse it under the faucet. If you’re using regular size bok choy, you can cut a small portion off the base then remove the individual leaves to rinse.

Baby bok choy can be cooked as halves, but I’d recommend slicing regular bok choy into smaller pieces before cooking.

Close up photo of stir fry bok choy.

How to Cook Bok Choy

Because it only takes a couple of minutes to cook, make sure to have your fresh ginger and garlic already minced. Then just follow these steps:

  • Heat two tablespoons of oil in a wok or sauté pan
  • Add the minced garlic and ginger and stir for 30 seconds
  • Add the bok choy and use tongs to toss and stir-fry for 2 minutes
  • Pour two tablespoons of water (or broth) into the pan, cover with a lid and cook for 2 minutes more
  • Turn off the heat, sprinkle a little sea salt and black pepper, stir and serve!

More Healthy Side Dish Recipes

Bok choy cooked with garlic and ginger in a quick stir-fry recipe. It's nutritious, tasty and packed with health benefits.

The BEST Bok Choy Recipe (Garlic & Ginger)

5 from 30 votes
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 4 servings
Author: Lisa Bryan


A quick bok choy stir-fry with garlic and ginger. In less than 10 minutes you'll have a tasty side dish that's full of nutrients and anti-inflammatory health benefits.



  • 2 tbsp avocado oil
  • 4 baby bok choy, sliced in half
  • 1 tsp minced ginger
  • 2 garlic cloves, minced
  • 2 tbsp water
  • salt and pepper


  • Heat the avocado oil in a wok or sauté pan on medium. 
  • Add the minced ginger and minced garlic and stir for 30 seconds.
  • Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes.
  • Pour two tablespoons of water into the pan, cover and let cook for 2 minutes more.
  • Turn off the heat, add salt and pepper and serve. 

Lisa's Tips

  • It's much easier to turn and stir fry the bok choy with tongs rather than a spatula. My favorite tongs are these ones


Calories: 79kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Sodium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5030IU | Vitamin C: 51.3mg | Calcium: 127mg | Iron: 0.8mg
Course: Side Dish
Cuisine: Chinese
Keyword: bok choy, bok choy recipe, how to cook bok choy
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

You May Also Like

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This is so easy that the hardest part is cleaning the bok choy! Thank you for such a simple recipe to learn what to do with this vegetable that I’ve been a bit unsure of until now!5 stars

  2. Yum! I topped this off with a drizzle of chili oil and it was so tasty. I could have eaten the whole batch! Thanks for the recipe. :)5 stars

  3. Hi! I’m looking forward to trying this recipe. I don’t use avocado oil for anything. Can a different oil be substituted? Thank you.

  4. I enjoy your recipes! I’m also a huge fan of bok choy. You refer to it as “Chinese cabbage” at the beginning of your recipe. I thought Napa cabbage was also called Chinese cabbage. Please educate me as to the difference. Thank you. 5 stars

  5. Delicious!!! I can’t believe how fast it cooked. I usually cook bok choy in the oven but this was way better and easier!5 stars

  6. I just read another recipe for baby bok choy that would have you roast it in oven. Basically you could use your mehtod of preparation and roast instead of using stove top. Either way you have a winner!5 stars

  7. I have just made this. So gentle, crispy, flavoursome, aromatic and just very nice!! A good side to an Asian roasted jumbo quail and some Jasmine rice. Thank you5 stars

  8. Thank you for this! I always wondered how my mother in law cooked this.  She would make it as a Korean side dish. But in hers I also tasted sesame oil.  I will try first the way you do it, then see if what happens if I also use sesame oil, hope I don’t mess it up lol! 

      1. Thanks for this, it was delicious- all the guests at dinner table asked for the recipe – I gladly shared your website.5 stars

  9. Yes, it is so good, I pretty much do that to all the Chinese leafy greens, I add little bit chicken broth too to soften hard stems…. I make stir fry Kale from Costco, bok choy etc5 stars

  10. EXCELLENT RECIPE. The garlic and ginger added just enough flavor to compliment the delicate bok choy without overpowering. Will make this again. I served with rice and fish though the flavor is so subtle it would pair easily with most any type of dish.5 stars

  11. I used this ginger garlic recipe with my cabbage tonight. It was good but not great so I added fresh parsley and it popped! Thank you for all your great recipes! 5 stars

    1. Been growing bok choy and now have beautiful bokchoy growing in the garden. Your recipe is very handy, thank you!

    1. I haven’t yet! But it could be delicious. Just make sure to keep an eye on them as they can cook fast

  12. Cant wait to try it .I have never seen it before ! just got garlic and ginger ready now for the bok! Sheila

  13. Been missing Bok Choi  … last time I had it was in China so I had to get some here in USA 
    Nice recipe too 5 stars

  14. First time cooking bok choy and my husband and I liked it. The recipe is easy and I had all the ingredients. I will make this again.5 stars

    1. Hi Marina – Happy to hear this recipe came out perfectly! This sounds great with thin carrots tossed in :)

  15. First time I made it and oh my goodness!  It is so easy and so delicious.  I sliced the garlic and also the ginger.  They softened up and ate them all!  Will definitely be making this over and over again.  Hubby loved it, too!5 stars

  16. This is a great recipe!! I added a bit of sesame oil at the end and it was perfect! Thank you for the clear, informative instructions.5 stars

  17. We did not find this dish to have much flavor.  I did use a large bok choy as that is what the grocery delivery service sent for baby bok choy.  Not bad, just not something I would want to have again.

    1. Hi Patric – If you’re using large bok choy versus baby bok choy you would likely need to increase the amount of garlic and ginger. You can always adapt the spices to suit your individual flavor preference.

  18. It’s the third time for me enjoying this delicious recipe. So simple and nutritious!
    New favourite side dish!
    Coud you tell the difference between the Avocado Oil you use (Chosen Foods) and the one from Whole Foods (365 Everyday Value) is the one you use Refined & Expeller pressed?5 stars

    1. Hi Laura – I’m so happy you love the bok choy recipe! Yes, the avocado oil I use is expeller pressed and naturally refined.

  19. your content is very attractive and very informative i really like the way you organized this content and put beautiful images it make this article more effective and can also visit our site if you want.

  20. Will definitely download your app it’s the best love your advertisements and recipes the best thank you 

  21. I really love baby bok choy! I rarely make it on it’s own but love these ingredients and how this recipe will fit in perfectly with my keto diet!5 stars

  22. I’ve been getting this in my CSA box like crazy–I love how simple and tasty this flavor combo is!5 stars

  23. What a fabulous recipe!   So simple and it sounds delicious.   A new side dish is starting in this house!  – Debbie, VA 5 stars

  24. Bok Choy is one of my favorite vegetables — I especially love the baby bok choy. I can’t think of a more delicious combination than garlic and ginger to go with it. Delicious!5 stars