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Garlic Bok Choy and Pepper Stir Fry

A vibrant, 10-minute stir fry featuring crisp bok choy and sweet bell peppers coated in a savory, glossy soy-garlic glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 Servings
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 lb baby bok choy ends trimmed, leaves separated
  • 1 medium red bell pepper sliced into strips
  • 1 medium yellow bell pepper sliced into strips
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
Stir Fry Sauce
  • 2 tbsp soy sauce
  • 0.25 cup vegetable broth or water
  • 1 tsp sugar or maple syrup
  • 1 tsp cornstarch
  • 1 tsp sesame oil
Garnish
  • 1 tbsp toasted sesame seeds

Equipment

  • Wok or Large Skillet
  • Chef's Knife
  • Cutting board
  • Small Bowl (for sauce)

Method
 

  1. In a small bowl, whisk together soy sauce, vegetable broth, sugar, and cornstarch until smooth. Set aside.
  2. Heat 1 tbsp oil in a wok or skillet over medium-high heat. Add garlic and ginger; stir for 10 seconds until fragrant.
  3. Increase heat to high. Add bok choy stems (if separated) and bell peppers. Stir-fry for 2-3 minutes until tender-crisp.
  4. Add bok choy leaves (if separated) and toss for another 30 seconds until wilted.
  5. Whisk the sauce again and pour it around the edges of the pan. Toss quickly as the sauce thickens and coats the vegetables.
  6. Remove from heat and drizzle with sesame oil. Sprinkle with sesame seeds and serve immediately.

Notes

Ensure your wok is very hot before adding vegetables to get a nice sear without steaming them.