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Bok Choy Stir Fry

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Course Main Dish
Cuisine Paleo, Vegetarian
Servings 6 Servings


  • 3 tablespoons olive oil
  • 2 cloves garlic pressed
  • 2 teaspoons freshly grated 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 for 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.
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