RecipesSide DishesVegetarian
February 6, 2020
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Gotta love this Stir Fried Bok Choy, vegan! It is so clean taste yet packed with flavors! Stir fried bok choy is probably one of the most popular vegetable side dishes and I get so many request from you guys how to stir fry vegetables. So this is first recipe I’m sharing!
The type of bok choy I used looks slightly different than regular. It looks more tall and skinny, so I’ve been calling this vegetable “Skinny Bok Choy”. It is not the official name but we all get it, right? 😉
*** Updates***
The green’s name is “Tatsoi” 🙂
I really loved this skinny bok choy cuz their stem part is more thiner, so cooks faster & more even. All you have to do is wash them really well under running cold water and just cut the bottom. So easy to prep!
Let’s start to cooking!
Heat a large wok or skillet over medium heat; add cooking oil and swirl to coat. I used avocado oil I got from Costco, love them. You could use vegetable, canola, peanut, grape seed or sunflower oil.
Add garlic slices and cook for 1 minute or until light golden brown.
Add the bok choy or the vegetables you are using.
Season them with soy sauce and vegetarian oyster sauce. You can use any soy sauce you have in the house and it will work but for this recipe, I recommend you to use Thai thin soy sauce.
Stir well so the vegetables will cook evenly. It can take 2 to 5 minutes depending on what vegetables you are using. For skinny bok choy I used, it took me 3 minutes to still have crunch bite.
Sprinkle pinch of black pepper. Transfer the vegetables on a serving plate but not the liquid on the bottom of the wok.
Now, mix cornstarch and equal amount of cold water mix well. Bring the sauce on the bottom of the wok to boil and stir in the slurry (cornstarch mixture). Keep stir until it’s thicken and remove from heat.
Pour the sauce over the vegetables and it’s done!
Enjoy with steamed or fried rice with other main dishes.
Vegan Stir Fried Bok Choy
- Author: Seonkyoung Longest
Description
Vegan Stir Fried Skinny Bok Choy
Ingredients
Scale
- 3 tbsp avocado, vegetable, peanut or canola oil
- 5 cloves garlic, sliced
- 1 lb bok choy or vegetables such as Napa cabbage, kale, green cabbage, zucchini, broccoli and more
- 1 tbsp soy sauce (preferred Thai thin soy sauce)
- 1 tbsp vegetarian oyster sauce
- Pinch of black pepper
- 1/4 to 1/2 tsp cornstarch
Instructions
- Heat a large wok or skillet over medium heat; add oil and swirl to coat. Add garlic slices and cook for 1 minute or until light golden brown.
- Add the bok choy or the vegetables you are using. Season them with soy sauce and vegetarian oyster sauce. Stir well so the vegetables will cook evenly. It can take 2 to 5 minutes depending on what vegetables you are using. For skinny bok choy I used, it took me 3 minutes to still have crunch bite.
- Sprinkle pinch of black pepper. Transfer the vegetables on a serving plate but not the liquid on the bottom of the wok.
- Now, mix cornstarch and equal amount of cold water mix well. Bring the sauce on the bottom of the wok to boil and stir in the slurry (cornstarch mixture). Keep stir until it’s thicken and remove from heat. Pour the sauce over the vegetables and it’s done!
- Enjoy with steamed or fried rice with other main dishes.
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6 comments
Phillip_MFebruary 7, 2020 at 5:03 am
I love Bok Choy!
Reply
THREA HARDINFebruary 24, 2020 at 8:29 am
I’ll try this soon! Btw where did you buy your pan?
Reply
Marcia L McMurrayMay 28, 2020 at 7:22 pm
5 STARS! Super easy and delicious! I could eat 2 lbs of this! BTW…what is the nutritional info on this dish? I may be overlooking it, but I can’t seem to find it.
Reply
Lisa HemopoNovember 28, 2020 at 4:57 pm
Perfect main dish. I was looking for vegan bok-choy recipes last night and came across your You Tube post. It is absolutely a keeper along with your 5 minute easy egg stir fry. I loved both. Had no oyster sauce so used fish sauce in same quantity. Sliced my big bok choy into thirds and put this together easily. Your recipes and instructions are so easy and handy to follow. Thank you again Seonkyoung. I’m looking forward to making this meal again tonight for myself and making extra for a friend. I’m committing to cooking many of your other recipes. 5-star rating.
Reply
SeonkyoungDecember 1, 2020 at 9:59 am
Thank you so much for the feedback! I’m glad I could help out!
Reply
Timothy WhiteJanuary 27, 2021 at 9:40 am
Have looked for the thin Bok Choy in the Asian market here in Tyler, Tx. Guess I will have to make a run to the Hong Kong Market in the DFW area.
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