Stir Fried Chinese Bok Choy with Garlic

Stir Fried Chinese Bok Choy is a great way to get a bunch of vegetables into your day!

In the doldrums of winter I was tired of roasted squash, root vegetables etc. I was also looking in the produce department for some of the best looking fresh vegetables.

By February some of the stuff around here is looking pretty dodgy.

Then I saw some bright fresh baby bok choy (Shanghai Bok Choy) and I thought of those great Chinese side dishes with celery, mushrooms in a light sauce and I was inspired.

Bok Choy, cucumber, celery, mushrooms, sesame oil, corn starch for Stir Fried Baby Bok Choy with Garlic.
Bok Choy, mushrooms, cucumber, celery, garlic, chili flakes, broth, sesame oil and vegetable oil.

I have to say this made for a refreshing meal, kinda like Chinese Takeout at home!

I served it with this Lemoncello Chicken and Perfect Rice Every Time!

Serving plate with lemoncello chicken, rice, and stir fried baby bok choy with chop sticks.

I was really pleased with how this turned out. You can add in some red pepper flakes if you want to give it a bit of heat. You could also add inn some almond slices if you like. I didn’t because there were already almonds in the chicken dish I was making.

You could switch out some vegetables as needed. Sweet peppers or thin carrot coins could be good if that is what you have on hand.

I was really happy with the way it turned out and believe me -with the garlic in this it is no shrinking violet of a dish!

Stir Fried baby bok choy with garlic plated.
Close up of stir fried chinese bok choy.

Stir Fried Chinese Bok Choy With Garlic

A great way to get your veggies in!
No ratings yet
Print Pin Rate
Course: Sides
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 4 servings


  • 1 1b Shanghai Bok Choy (baby bok choy)
  • 4 oz mushrooms
  • 4 oz celery about 2 stalks
  • 4 oz English cucumber about 1/3 large
  • 4 cloves garlic minced
  • 1/3 cup chicken broth
  • 1 Tbsp soy sauce
  • 1 1/2 tsp cornstarch
  • 3 Tbsps vegetable oil
  • 2 tsps sesame oil


  • Trim the base of the bok choy, split vertically and rinse well fanning the leaves to remove any sand or dirt. Drain off excess water and slice diagonally.
  • Slice mushrooms and celery thinly.
  • Peel and seed cucumber. Cut vertically into quarters and then cut into 3" lengths.
  • Mince the garlic.
  • Combine the broth, soy sauce, cornstarch in a small dish and mix well.
  • Heat the vegetable oil in a wok or large skillet.
  • Add the garlic and let if fry about 30 seconds.
  • Add the bok choy and mushrooms and stir fry about 2 minutes.
  • Add the celery and cucumber and stir fry another 3 minutes.
  • Add the broth mixture and stir fry another 4 minutes or so until vegetables are tender crisp.
  • Stir in sesame oil 30 seconds before transferring mixture to a serving bowl.


Calories: 134kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Sodium: 348mg | Potassium: 243mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg
Stir Fried Chinese Bok Choy with Garlic

Leave a Reply

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

Recipe Rating

Social Media Auto Publish Powered By :