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Stir-Fried Bok Choy

adapted by Angela Litzinger at test.angelaskitchen.com from The Wisdom of the Chinese Kitchen by Grace Young
Course dairy free, gfcf, gluten free, Side Dish, vegetable
Servings 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
  • 1 1/2 teaspoon gluten and dairy free lower sodium soy sauce
  • 1 1/2 teaspoon cornstarch or arrowroot flour or tapioca starch/flour
  • 1/2 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 2 slices fresh ginger root
  • 1 clove garlic crushed and peeled


  • Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 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.