Stir-Fried Bok Choy
Recipe type: gluten free, dairy free, gfcf, side dish, vegetable
Serves: 6
  • 1 pound bok choy
  • 2 tablespoon chicken stock
  • 1 tablespoon gfcf oyster sauce (I used a GFCF fish sauce I had in my fridge)
  • 1½ teaspoon gluten and dairy free, lower sodium soy sauce
  • 1½ teaspoon cornstarch or arrowroot flour or tapioca starch/flour
  • ½ teaspoon sugar
  • 1 tablespoon vegetable oil
  • 2 slices fresh ginger root
  • 1 clove garlic, crushed and peeled
  1. Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim ¼ inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2 inch long pieces. In a bowl, combine the stock, oyster sauce, soy sauce, cornstarch, and sugar. Heat a 14 inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1-1/2 tsp. vegetable oil and ginger, and stir-fry 10 seconds, or until ginger is fragrant. Add the remaining 1-1/2 tsp. vegetable oil, bok choy, and garlic, and stir-fry 1-2 minutes, or until leaves are just limp and bok choy is bright green. Restir the stock mixture and swirl into wok. Stir-fry 1-2 minutes, or until the sauce has thickened slightly and lightly coats the vegetables. Serve immediately.
Recipe by Angela's Kitchen at