Easy Stir-Fried Bok Choy

Easy Stir-Fried Bok Choy

I had so many blog posts planned around our CSA veggies, but we’ve been getting so many that it’s hard to keep up! We got this bok choy in last week’s CSA and turned it into a simple stir fry.

Easy Stir-Fried Bok Choy

I used a method from Steamy Kitchen that involved adding a bit of garlic and ginger to cold oil and then turning on the heat to prevent them from burning. It worked perfectly, and made the recipe fairly foolproof. (And of course I used my new favorite ingredient, coconut oil, as the frying oil.)

To go with the stir-fried bok choy, we replicated the tofu buns we had at San Street in Ann Arbor last month. Post coming coon!

Easy Stir-Fried Bok Choy

Yield: 2 servings

Easy Stir-Fried Bok Choy

Adapted from Steamy Kitchen


  • 1 pound bok choy
  • 1 tablespoon coconut oil
  • 1 clove of garlic, finely minced
  • 1/2 teaspoon grated fresh ginger
  • 1 1/2 tablespoon mirin
  • 1/4 teaspoon sesame oil


  • Trim the stem off the bok choy and rinse well. Separate the thick stems from the leaves and chop the stems into 1-inch pieces. Dry well.
  • Add the coconut oil to a wok or large frying pan along with the garlic and ginger. Turn the heat to medium-high. Cook the garlic and ginger until fragrant, being very careful not to burn.
  • Add the bok choy stems and toss well to coat with the oil. After about 30 seconds, add the leaves. Cook for another 30 seconds, or until the leaves have just started to wilt. Add the mirin and continue cooking until the bok choy leaves are just wilted. Season with salt and the sesame oil.

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