Garlic Stir-Fried Bok Choy
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 15 min · vegetarian, vegan, dairy-free, keto, low-carb
153 cal
6g protein
12g carbs
9g fat
per serving · estimated
Ingredients
- 3/4 lb baby bok choy
- 3 cloves, sliced garlic
- 1 inch, julienned fresh ginger
- 1/2 tbsp light soy sauce
- 1/2 tbsp Shaoxing wine
- 1/4 tsp sugar
- 1 tbsp neutral oil
- 1/2 tsp toasted sesame oil
Method (tap to check — screen stays awake)
- Halve the bok choy lengthwise and rinse well between the leaves to remove grit.
- Heat the neutral oil in a wok over high heat and fry the garlic and ginger for 30 seconds until fragrant.
- Add the bok choy and stir-fry 2 minutes until the leaves start to wilt.
- Add the soy sauce, Shaoxing wine, and sugar and toss 2 minutes until the stems are crisp-tender.
- Drizzle with sesame oil and serve immediately.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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