Bok Choy Stir Fry in Brown Sauce
Our family loves bok choy so much so that we grow it in our garden and indoors so we have fresh bok choy year round! That means that we reallllllly love it! Sometimes I like to add bok choy to our beef and mushroom soup dumplings. Sometimes I use our baby bok choy to do a quick saute, along with some garlic and olive oil, and then served over spaghetti for bok choy pasta. Or sometimes I cook bok choy in chicken broth to make a yummy sauce to serve over noodles. But for this one, I was craving something more savory, with a thicker brown sauce so that’s how I came up with this Bok Choy Stir Fry in Brown Sauce recipe! Make sure to bookmark this Bok Choy Stir Fry recipe if it becomes a family favorite! 🙂
How to Prepare and Wash Bok Choy
First, here’s the best way to store bok choy to keep it fresh for weeks in the refrigerator. When you’re ready to use it, trim the bottoms off the bok choy and then separate the leaves. You’ll want about 1 pound of bok choy for this recipe, give or take a little bit.
One thing you really want to do is make sure the bok choy is clean. If you buy it in a grocery store, usually it’s pretty clean, but if you’re growing it in your garden or buying it from a farmers market, it often has dirt in it.
I find the best way to make sure you remove all the dirt is submerge it in water, and then while the water is still running, run my hands over the bok choy. I like to use my salad spinner for both washing and giving it a quick dry.
How to Make a Brown Sauce
This brown sauce is delicious and I use often for many vegetable dishes. In fact it comes directly from my Chicken and Broccoli recipe. What you need is: All you have to do is mix those ingredients together in a small bowl and then we’re going to use it as a sauce. Eventually we’ll add some water to make it more into a sauce, and then we’ll simmer to thicken it up.
Time to Make Bok Choy Stir Fry Recipe!
Ok, now it’s time to cook this up because my mouth is watering.
After washing your bok choy, set it aside. Also, make the brown sauce and set it aside. We won’t need both of those for a couple minutes. (I mean in a couple quick minutes because this recipe is fast to make!)
Add 4 cloves minced garlic to a large skillet that has heated vegetable oil in it. Make sure you’re using a large enough skillet or wok as the bok choy will need to fit into it.
After the garlic is fragrant (this takes about 2-3 minutes) add your bok choy and give it a stir so the oil coats all the leaves. The bok choy might look like it’s overflowing in your skillet, but it’s going to wilt very quickly so don’t be worried if you’re close to falling out.
Now add in your brown sauce, stirring the bok choy so it’s complete covered in this sauce.
Add 1/2 cup of water and stir (again). Now reduce heat to a simmer, so it’s lightly boiling. We’ll want to reduce some of this water and thicken up the sauce. This takes about 5-10 minutes, just keep stirring during this time so it doesn’t start to stick to the bottom of the pan.
Now my favorite part – time to eat! Serve over white rice for a quick, delicious meal!
How to Serve
I serve this over white rice, noodles or pasta. I love that this makes a little extra sauce, which is perfect for soaking up the rice and noodles!
Cooking Tips
Add-ins: You can add in sliced mushrooms, chopped onions, pepper slices, peas, pea shoots or baby corn. Meat: You can add cooked beef cubes or tips, diced up chicken, or shrimp if you’re looking for more protein in this dish. Doubling: If you’re cooking for a large family or group, you can double or triple this recipe easily. Just make sure you’re using a big skillet or wok. Pin for later:
