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Glossy ginger sesame bok choy stir fry piled in a dark bowl with sesame seeds, scallions, and charred stalk edges visible

Quick Sesame Ginger Bok Choy Stir Fry for Weeknights

Baby bok choy seared hard in a hot skillet, then finished with a quick ginger sesame sauce for a crisp, savory side ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Chinese
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 6 heads baby bok choy (about 650 g); halved lengthwise, quartered if large
  • 3 tbsp avocado oil divided for two batches
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp low-sodium soy sauce
  • 1 tsp rice vinegar
  • 1 tsp honey
  • 3 tbsp water for steaming
  • 1 tbsp toasted sesame oil added off heat
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp toasted sesame seeds
  • 2 scallions thinly sliced

Method
 

  1. Trim the root ends off the bok choy and halve each head lengthwise (quarter any large heads). Rinse well between the leaves to get rid of grit, then pat dry with a towel.
  2. Whisk the soy sauce, rice vinegar, honey, and water together in a small bowl. Set the sauce aside.
  3. Heat 1.5 tbsp avocado oil in a 12-inch (30 cm) skillet or wok over high heat until it shimmers.
  4. Lay half the bok choy cut side down in a single layer, without crowding the pan. Sear for 2 to 3 minutes until the cut sides are charred golden in spots.
  5. Add half the garlic and ginger to the pan and cook for 30 seconds until fragrant. Pour in half the sauce, cover, and steam for 2 minutes until the stalks are crisp-tender and the leaves are wilted bright green. Transfer to a plate.
  6. Wipe the pan if needed, add the remaining 1.5 tbsp avocado oil, and repeat the searing and steaming process with the second batch of bok choy, garlic, ginger, and sauce.
  7. Return all the bok choy to the pan and toss together. Turn off the heat and drizzle in the toasted sesame oil, tossing to coat.
  8. Sprinkle with sesame seeds, scallions, and red pepper flakes if using. Serve right away while the stalks still have some crunch.

Notes

  • Wash bok choy well between the leaves, grit hides at the base.
  • Keep the heat high, don't lower it or the garlic won't char right.
  • Cook in two batches for a real sear, not a steam.
  • Sesame oil goes in at the end, off the heat.