Stir-Fried Bok Choy with Ginger and Garlic



Bok choy is such an interesting vegetable. The stalks are much like their cousin the cabbage and the leaves are similar to spinach. It is valued for its high content of calcium and vitamins A and C as well as its anti-oxidant and anti-inflammatory qualities. In this recipe, both the stalks and the leaves are stir fried in soy sauce with garlic and fresh ginger. Take care to not burn the garlic and ginger in oil that is too hot. It can add a bitter taste that will spoil the end product. Try adding them to cold oil in a cold wok and watch carefully until they begin to brown and become fragrant. This preparation shows off the light, sweet flavor and crisp texture of this “Chinese” cabbage.



  • 1 tablespoon olive oil
  •  2 cloves garlic, minced
  •  1 tablespoon minced fresh ginger
  •  8 cups chopped fresh bok choy
  •  2 tablespoons reduced-sodium soy sauce
  •  Salt and ground black pepper


  1. Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute.
  2. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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