Bok choy stir-fry made Chinese-style without soy sauce. This quick, savory side dish features garlic, ginger, and a silky, glossy sauce—light, crisp, and ready in minutes.
This bok choy stir-fry is light, savory, and ready in minutes. I first fell in love with this clean, simple style while living in Chinese-speaking countries like Taiwan and Hong Kong, where home cooks often stir-fried greens without soy sauce—just garlic, ginger, and a touch of broth.
After countless bowls of stir-fried bok choy, I learned what makes it stand out: crisp stalks, tender leaves, and just enough seasoning to let the vegetable shine. This version is my go-to—fast, elegant, and surprisingly flavorful.
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Why Skip the Soy Sauce?
Most bok choy stir-fries lean on soy sauce, but this version uses chicken bouillon, salt, and a bit of ginger for a cleaner, lighter flavor without darkening the color of the dish. It lets the vegetable shine and creates a beautiful, silky sauce with just a touch of cornstarch and water—no need for dark sauces.
I’ve cooked plenty of soy-sauce-based greens too—like this blanched choy sum with garlic soy saucea simple Chinese vegetable side dish and another family favorite with bold, savory flavor.
How to Stir-Fry Bok Choy
For this stir-fry, I used Shanghai bok choy—its smooth stalks and spoon-shaped leaves cook up crisp-tender. Baby bok choy or regular bok choy work just as well; just choose bunches with firm stems and vibrant leaves for best texture.
These step-by-step photos are here to guide you visually through the recipe. For exact measurements and full instructions, scroll down to the printable recipe card below.
To create the sauce, I skip the usual soy sauce and instead lean on a light bouillon base with ginger and sesame oil. This simple mix enhances the natural flavor of the bok choy without overpowering it.
A pinch of cornstarch helps the sauce cling lightly to the vegetables, giving that signature glossy finish you often see in Chinese home cooking.
Once your ingredients are prepped, heat oil in a wok or pan, then sauté garlic until just fragrant. Toss in the bok choy, stir-fry quickly, and add the sauce.
Let the steam finish the cooking, and serve it hot while the greens are still bright and crisp.
What to Serve with Bok Choy Stir-Fry
Some of my favorite dishes to serve it with:
Stir-Fry Success Tips
- Dry the bok choy well: After washing, make sure the bok choy is well-drained. Excess water can dilute your sauce and cause splattering in the pan.
- Prep everything ahead: Stir-frying moves fast, so have all your ingredients ready before you start.
- Watch the garlic: Garlic burns quickly. Add the bok choy right after it hits the oil to avoid bitterness.
- Don’t overcook: Bok choy should stay bright and crisp-tender. A quick toss is all it needs.
- Let the sauce finish the job: You don’t need to wait for the bok choy to wilt completely before adding the sauce. Once added, the sauce steams and glazes the greens crisp-tender with a glossy finish.
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Bok Choy Stir-Fry (Easy Chinese-Style)
Quick and savory bok choy stir-fry made Chinese-style without soy sauce. Garlic, ginger, and a glossy sauce make this the perfect light and flavorful side dish.
- 1 lb (450 g) Bok Choy, rinsed and drained well
- 2 tbsp cooking oil
- 4 garlic cloves, minced
- 1/2 tsp chicken bouillon powder
- 1/4 tsp salt
- 1/2 tsp ginger paste
- 1/2 tsp cornstarch
- 1 tsp sesame oil
- 3 tbsp water
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Pat bok choy dry to avoid splatter and watery sauce. If the bok choy is large, slice it lengthwise through the stem to halve it, then gently pull it apart into bite-sized pieces. For extra-thick stalks, quarter them as needed.
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To make the sauce, mix together chicken bouillon powder, salt, ginger paste, cornstarch, sesame oil, and a splash of water; set aside.
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Heat oil in a pan over medium-high heat. Add minced garlic and stir it briefly for 2-3 seconds. Then add the bok choy and stir-fry for a minute or two until it starts to barely wilt and soften. Stir-fry fast—don’t let garlic burn or bok choy overcook.
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Pour in the sauce. The bok choy will release its moisture, and the cornstarch in the sauce will slightly thicken everything into a silky glaze. Transfer to a serving plate and enjoy it hot!
Calories: 122kcal, Carbohydrates: 5g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Sodium: 297mg, Potassium: 397mg, Fiber: 2g, Sugar: 2g, Vitamin A: 6756IU, Vitamin C: 69mg, Calcium: 167mg, Iron: 1mg