Here is a recipe I use often, for a quick stir-fry side dish. I usually make it after I've made the protein stir fry - I wipe the pan out and move on to the vegetable side. I put this one together from vegetables we got from our CSA share this summer.
My apologies to Pam, who split the CSA share with me. I've had these pictures waiting for me to write up the recipe for quite a while now, and she kept asking me "what are you doing with all these vegetables?!?". I'm embarrassed that it took me this long to get around to the answer to that question.
As I've said before, the key to a stir-fry is the stir fry technique. Organization is key - you need to have all the vegetables prepped before you start. When I do a stir-fry with a main dish and a side, I prep both at the same time - You'll see the vegetables I used in my weeknight chicken stir fry recipe in some of the pictures that accompany this recipe.
📖 Recipe Card
Stir Fried Bok Choy with Basil-Lemon Sauce
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
A quick stir fried side dish of bok choy and onion with garlic, finished with a soy-lemon sauce and fresh basil.
Ingredients
Basil-Lemon Sauce
- ¼ cup soy sauce
- Juice from ½ lemon
- 1 sprig of basil
Vegetables
- 2 large heads bok choy
- 1 large onion
- 2 large cloves garlic
- 1 teaspoon vegetable oil (for the garlic)
- 2 tablespoons vegetable oil (for stir frying)
- ½ cup water
Instructions
- Prep the sauce: Whisk the soy sauce and lemon juice together in a small bowl.
- Prep the vegetables: Trim and peel the onion, and cut it into ½ inch thick strips. Trim the root end and most of the white off the bok choy, and clean it in a salad spinner if it's dirty. Pick the basil leaves from their stems, stack them, roll into a cigar shape, and slice thinly crosswise. Mince the garlic, and mix it in a small bowl with 1 teaspoon vegetable oil.
- Cook the onions: Heat 2 tablespoons oil in a large nonstick skillet over high heat until shimmering. Add the onions, let sit for 1 minute (or until well browned on one side), then stir and cook, stirring occasionally, until crisp-tender, about 2 more minutes.
- Cook the garlic: Make a hole in the center of the pan, and add the garlic-oil mixture. Let sit for 30 seconds, or until you can smell the garlic cooking, then stir it into the onions.
- Steam the bok choy: Add the bok choy, and stir to combine. Add ½ cup of water and cover with a lid. Reduce the heat to medium, and steam for 5 to 10 minutes, stirring occasionally, until the bok choy is just tender. Remove the lid; if there is a lot of liquid in the pan, cook for another minute or two to evaporate some of it.
- Sauce and serve: Pour the sauce into the pan, stir, and cook for another minute or two, until the sauce is bubbling. Turn off the heat, stir in the basil, and serve.
Notes
Equipment: A large nonstick skillet with a lid. See my stir fry technique for recommendations and an overview of the method.
Extra quick sauce: Skip the sauce above, and whisk together 2 tablespoons oyster sauce and 2 tablespoons soy sauce (or just use all oyster sauce).
Extra flavor: Add a 1 inch piece of ginger root, peeled and grated or minced, and 2 scallions, sliced thin, to the garlic-oil mix.
I usually add the white bok choy stems - cut off the root end, slice them ½ inch thick, and add them right after the onions are browned.
Baby bok choy is smaller and more tender - just trim off the root end and it's ready to cook.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Inspired by various sources. See my stir fry post for the list. This recipe is primarily based on a version done by Cook's Illustrated.
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