We all need a go-to green vegetable side dish to go with any main course, and this bok choy stir-fry recipe is a great candidate.Today, we’re sharing restaurant tips and tricks to make a delicious and simple bok choy stir-fry at home.It really is a great all-purpose side for any kind of meal! (It’s also vegan!) We serve it with both Chinese dishes as well as non-Chinese recipes that need an infusion of veggies.  It’s one of the easiest recipes we have on the blog, once you learn a few basics that make your stir-fried veggies stand out! NOTE: This post was originally published on December 11, 2015.

We have since updated the recipe, showing you how to cook different types of bok choy, and also adding re-tested and perfected techniques that we’ve learned over the years.We also have new photos, metric measurements, and nutrition information.If you’d like to reference the original version of the recipe that my dad posted all those years ago, scroll down to the bottom of the post.

Enjoy!  How Do Chinese Restaurants Get Their Bok Choy Stir-fry So Tasty?  Restaurants have the advantage of having super hot commercial wok burners that pack in the wok hei (that subtle smoky, savory aroma that screams umami!).  But they also use a lot of oil, salt, and garlic, and take the extra step of adding ginger to their stir-fried bok choy.The ginger really makes a big difference!  I’ve also found that a lot of our favorite Chinese restaurants will add just a little bit of

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