Bok Choy Stir Fry

Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings


  • 3 tablespoons olive oil
  • 2 cloves garlic pressed
  • 2 teaspoons grated fresh ginger
  • 1/2 teaspoon crushed red bell pepper
  • 2 pounds baby bok choy cleaned and cut into bite size pieces
  • 1/3 cup vegetable broth (low sodium if available)
  • 3 tablespoons low sodium soy sauce
  • 1 1/2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons sesame seeds
  • 6 cups cooked brown rice


  • In a large skillet, heat oil over medium-high heat and swirl to coat pan. Add garlic, ginger and crushed red bell pepper cooking about 30 seconds.
  • Add the bok choy and cook for 3 minutes, stirring often. Stir in the broth, soy sauce, sugar and cornstarch and bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Remove from heat and sprinkle with sesame seeds. Serve over brown rice.


Per Serving: 317 Calories; 9g Fat; 8g Protein; 52g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 429mg Sodium.
Exchanges: 3 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
SERVING SUGGESTION: Serve with steamed artichokes, some mayo for dipping and some baby carrots for the table. Bok Choy is flavorful and adds a nice amount of crunch to any stir fry. The green leaves should be separated from the big white stalks as the leaves take very little time to cook and the white takes a little longer. Baby bok choy is also delicious and wonderful and easy as a side dish. Highly recommended in Asian dishes and non-ethnic dishes alike.
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