Garlic Ginger Bok Choy
89 Comments
Updated Jan 27, 2025
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Bok choy can be prepared in many ways, but my favorite is a quick stir-fry with fresh garlic and ginger. It’s sweet and savory, comes together in less than 10 minutes, and is the perfect vegetable side dish to round out an Asian-inspired dinner (I’ve got a few ideas below)!
Why You’ll Love This Bok Choy Recipe
Bok choy, also known as Chinese cabbage, is a vegetable that deserves far more attention than it receives. I’m a fan of cabbage recipes in general, but who can resist these diminutive baby bok choy with their small bulbs and oversized green leaves? I sure can’t! Especially when they’re sautéed with garlic and ginger. So when you’re looking for a veggie side dish for an Asian-inspired meal, this boy choy is always a winner. Here are a few more reasons why I love this recipe:
- It’s easy to prepare. Similar to other stir-fry greens like sautéed cabbage, sautéed spinach, or sautéed green beans, this just needs a quick toss in the pan with simple seasonings.
- It has a delicious texture. The body stays crisp while the leaves become soft and tender after a quick sauté, so you get the best of both worlds!
- It’s a healthy dish all around. Not only is bok choy loaded with vitamins and nutrients, but you’ve got added anti-inflammatory benefits from the garlic and ginger!
Bok Choy Stir Fry Ingredients
- Bok Choy: I’m using baby bok choy as it’s a bit sweeter when cooked, but you could also use regular-sized bok choy. Just be mindful of the size difference and the pan you’re using, as the regular kind will require a larger pan.
- Oil: Avocado oil is my go-to for anything stir-fried. But you could also use olive oil.
- Aromatics: Fresh ginger, minced garlic, kosher salt, and black pepper enhance this veggie’s naturally delicious flavor and help to counter the bitterness a bit.
- Water: This is optional, but I like to add a splash of water to help steam the bok choy.
For extra flavor — Add a splash of soy sauce, a drizzle of toasted sesame oil, or your favorite chili oil at the end. And if you have sesame seeds, sprinkle them on top before serving!
How To Cook Bok Choy
First, thoroughly wash the bok choy. Like leeks, it can harbor dirt and debris under its leaves. So, I like to cut them in half and rinse them under running water. You can also cut a small portion off the base and then remove the individual leaves to rinse if you prefer to eat them that way.
Cook the ginger and garlic. Heat the oil in your wok or saute pan. Then, add the minced garlic and ginger and stir for about 30 seconds until fragrant. Don’t cook for long, as the garlic can burn quickly!
Add the bok choy. Although you can use a spatula to stir fry, I like to use tongs to make it easier. You’ll stir-fry for 2 minutes to cook the bok choy lightly.
Steam the bok choy. I like to add a splash of water to soften the stems, but it’s optional. Once I do, I cover the pan and let it cook for two more minutes to steam until perfectly softened. If you’re using a wok that doesn’t have a lid, just let it cook for a few extra minutes while stirring occasionally.
If you’re looking for a main dish with the bok choy, I recommend my Scallops with Citrus Ginger Sauce, Kung Pao Chicken, Honey Garlic Shrimp, Mongolian beef, or Chicken Stir-Fry!
More Vegetable Side Dishes
You can never have too many side dishes to choose from, so here are a few more sautéed favorites I love! And if you need more ideas, check out my selection of side dishes.
- Fried Cabbage: Enhance regular sauteed cabbage with bacon and stone-ground mustard.
- Garlic Sautéed Swiss Chard: Don’t forget about delicious Swiss chard!
- Sautéed Carrots: The bacon Dijon dressing is SO good.
I hope you enjoy this garlic ginger bok choy recipe! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Easy Bok Choy Recipe (Garlic & Ginger)
Description
Video
Equipment
- Carbon Steel Wok My favorite wok for stir-fry recipes!
Ingredients
- 2 tablespoons avocado oil
- 4 baby bok choy, sliced in half
- 1 teaspoon minced ginger
- 2 garlic cloves, minced
- 2 tablespoons water
- salt and pepper
Instructions
- Cook the ginger and garlic. Heat the avocado oil in a wok or sauté pan on medium. Add the minced ginger and minced garlic and stir for 30 seconds.
- Stir-fry the bok choy. Add the bok choy and use tongs to turn and stir-fry the bok choy in the garlic and ginger for 2 minutes.
- Steam the bok choy. Pour two tablespoons of water into the pan, cover, and let it cook for 2 minutes more.
- Serve. 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.
- Although this is best served fresh, you can store them in an airtight container in the fridge for 3 to 4 days.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted March 2019, but updated to include new information and photos for your benefit!
Am trying this recipe this week for sure. Just recently was turned on to baby bok choy and this is just too easy and too healthy to pass up it is supposed to have great anti inflammatory benefits which I am specifically looking for. Will let you know after I make it to the store, but really have no doubts. I’m lucky to have asian market nearby so finding everything I need is too simple. Thank you.
Hope you enjoy this bok choy recipe, Sharon!
Can’t wait to make this Bok Choy with Orange Glazed Salmon! In the video for Bok Choy, you use a stainless steel Wok. Please share what is the manufacturer so that I can buy one. Thank you!
This bok Choy recipe is off the charts simple to make, delicious, and healthy. I made it to accompany a grilled pork tenderloin, and it was the perfect accompaniment. Bravo Lisa!
Thrilled to hear you enjoyed this bok choy dish, Rich!
Hi, we are considering making this on the side of dumplings. We would love to know where you got your wok?
Hi Chelsea – You can find the link to the carbon steel wok in the recipe card under equipment!
Been looking for a different veggie to try and this was so yummy! I may try tearing the leaves off next time or cutting it up to make it a little easier to eat. But it was definitely flavorful!
Glad you enjoyed this and got to try a new veggie at the same time! You could also buy baby bok choy at any Asian market so that it’s easier to eat.
I made this last night for the first time and was delicious, my husband loved it. It’s quick and easy at the same time and a different vegetable to try.
Hi Moniz – Happy to hear both you and your husband enjoyed this bok choy dish!
Can you freeze this recipe?
Hi Jessica – It’s best to store these in the fridge rather than freezer.
One of my favorites and for my family too!
Hi Lyn – I’m glad you and your family love this bok choy recipe!
Greetings! Tried this once so far—delicious! One question: Can I use toasted sesame seed oil instead of the avocado oil?
Hi Karen – yes, you can swap that in. Enjoy!
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!
You’re welcome! I’m glad you loved it.
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. :)
Love the idea of adding chili oil on top!
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.
Yep, you can use any oil that you normally cook with on the stovetop :)
Loved it!!! I did add a bit more water to help the steaming process. Thanks so much.
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.
Delicious!!! I can’t believe how fast it cooked. I usually cook bok choy in the oven but this was way better and easier!
Simply delicious! And no added sugar.
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!
What brand wok do you use (in the video)?
(Link to Amazon would be great)
Hi Susan – that’s an All Clad wok. :)
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 you
This article is really helpful thank you. 😊
you go ahead like this good luck
Glad this was helpful Dinesh!
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!
You can definitely cook this with sesame oil as well – it will taste delicious!
That was great lesson on how to cook bok choy. Thanks again.
Hope you enjoy the recipe Mary :)
Thanks for this, it was delicious- all the guests at dinner table asked for the recipe – I gladly shared your website.
Tried was easy and very good!
Glad you enjoyed this bok choy recipe Shirley :)
Love the Bok Choy recipe, never cooked with it before ….. delicious.
Wonderful! I’m so glad you enjoyed it and gave it a try. :)
Delicious! Easy to prepare and very tasty! I will make this again! Great recipe!
Glad you enjoyed this ginger bok choy :)
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 etc
Stir fry greens is always a win!
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.
Glad you enjoyed this garlic ginger bok choy recipe Jessica!
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!
You can always add more herbs to amp up the flavor in this :)
Been growing bok choy and now have beautiful bokchoy growing in the garden. Your recipe is very handy, thank you!
I plan to try this tonight! Have you ever placed the baby bok on a grill?
I haven’t yet! But it could be delicious. Just make sure to keep an eye on them as they can cook fast
I loved this recipe. Added some red pepper flakes for a little kick. Very easy and delicious. A keeper!
So glad you enjoyed this recipe!
Cant wait to try it .I have never seen it before ! just got garlic and ginger ready now for the bok! Sheila
You’re gonna love this! :)
Been missing Bok Choi … last time I had it was in China so I had to get some here in USA
Nice recipe too
Loved it, made it twice now with the large book choy. Thanks
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.
Comes out perfect. I added a thinly sliced carrot and it was all good.
Hi Marina – Happy to hear this recipe came out perfectly! This sounds great with thin carrots tossed in :)
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!
Hi Gem- So glad you and your hubby loved this bok choy recipe!
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.
Sesame oil would be a great addition to this recipe :) So glad you enjoyed it!
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.
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.
Great site! I love to make these. They are my favorite dish.
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?
Hi Laura – I’m so happy you love the bok choy recipe! Yes, the avocado oil I use is expeller pressed and naturally refined.
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Bok choy is my favorite! Could I sub dried roasted ginger powder for the fresh ginger?
Mine too! And yes, no problem with that substitution.
So simple yet delicious!! This will be on the roster of sides to make. Thank you as always!!!!
Wonderful! It’s a great side dish to keep in frequent rotation. :)
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!
Yes, bok choy is great for a keto diet and the flavors help to keep things jazzed up!
I’ve been getting this in my CSA box like crazy–I love how simple and tasty this flavor combo is!
Oh awesome! You’ll definitely have to give this bok choy recipe a try then. :)
I love bok choy. Thank you so much for sharing this! Very helpful!
You’re welcome Toni! I hope you enjoy the recipe. :)
What a fabulous recipe! So simple and it sounds delicious. A new side dish is starting in this house! – Debbie, VA
Wonderful! Enjoy the recipe Diana!
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!
Sometimes those simple combos are best. :) Hope you enjoy it Valentina!
Maybe just a little red pepper flakes aswell!
Yes, red pepper flakes would be delicious too, Diane! :)