Easy Stir-Fried Bok Choy
September 29, 2026 · Recipe by The Forked Spoon
Baby bok choy steamed in the pan with garlic, shallots, soy, and sesame — from The Forked Spoon. About ten minutes on the stovetop.
This stovetop bok choy is from The Forked Spoon — Jessica Randhawa’s garlic-and-shallot stir-fry with soy and sesame. For an oven version with lemon and olive oil, see Easy Roasted Bok Choy.
CSA tips: Trim only the very bottom of the stem so the heads stay together, then halve or quarter lengthwise and rinse grit from the inner layers. Dry well so it sears instead of steaming in leftover water. Regular (full-size) bok choy: chop the thicker stems smaller and cook those first, then add the leaves after 2–3 minutes. Use gluten-free tamari instead of soy sauce if you need it. Optional ginger or a splash of fish sauce is in the original notes. Leftovers keep up to 3 days; reheat in a skillet with a splash of water or soy.
Easy Stir-Fried Bok Choy
Quick wok or skillet bok choy with garlic, shallots, soy sauce, and toasted sesame oil. Recipe by Jessica Randhawa at The Forked Spoon — cover to steam, then cook to the doneness you like.
Ingredients
- 1 tablespoon vegetable oil
- 5 cloves garlic, minced
- 2 large shallots, minced
- 2 pounds baby bok choy, halved or quartered
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon crushed red pepper (optional)
Method
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Swirl to coat the pan.
- Add the garlic and shallots. Sauté, stirring constantly, for 1–2 minutes until fragrant. Turn the heat down if they start to brown too fast.
- Add the bok choy, soy sauce, and sesame oil. Toss to coat, then cover.
- Steam for 1–2 minutes, uncover and toss, then cover again and cook another 3–5 minutes, until the stems are as tender as you like.
- Sprinkle with crushed red pepper if using, and serve right away.