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Stir-Fry Bok Choy in Thai Garlic Sauce


This bok choy recipe is terrific to serve as a side vegetable dish - or add tofu or your choice of chicken, pork, or seafood for a delicious mixed stir fry dish. With a rich garlic taste, the stir fry sauce is easy to make and goes well with other vegetables (if you don't have bok choy on hand), such as broccoli or Chinese vegetables such as baby bok choy, yu choy, gailan (Chinese broccoli), or any Chinese cabbage. Easy and quick to make, this bok choy recipe will fast become one of your vegetable favorites!

Prep Time: 10 minutes   Cook Time: 5 minutes

Total Time: 15 minutes   Yield: SERVES 4 as a Side Dish


  • 4-5 "heads" of baby bok choy (OR 2 heads of large bok choy)
  • 1 Tbsp. coconut oil or other vegetable oil
  • 2 Tbsp. oyster-flavored sauce (Vegetarians/Vegans: substitute vegetarian oyster-flavored sauce OR vegetarian stir-fry sauce)
  • 2 Tbsp. soy sauce
  • 2 Tbsp. fish sauce (Vegetarians/vegans: substitute 2 Tbsp.Thai Golden Mountain Sauce
  • 2 Tbsp. sweet Thai chili sauce (available in most supermarkets)
  • 2 Tbsp. brown sugar
  • 2 tsp. fresh lime juice
  • 7-8 cloves garlic, minced


  1. Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
  2. Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
  3. Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
  4. Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
  5. Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
  6. Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
  7. To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!

Stir-Fry Sauce Tip: Keep extra stir-fry sauce (in a covered jar or container) in your refrigerator for up to 1 month. This sauce is excellent with many different kinds of stir-fried vegetables, as well as with chicken, tofu or wheat gluten, pork, and seafood. Enjoy!

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