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Close up of stir fried chinese bok choy.

Stir Fried Chinese Bok Choy With Garlic

A great way to get your veggies in!
Course Sides
Cuisine Chinese
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4 servings
Calories 134kcal


  • 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