Bok Choy Stir Fry

Hi. How are you?

Good. I’m so glad. I just knew you’d been splendid and merry.

Me? Why how nice of you to ask.

I’m eating healthy.

Yeah, I know what month it is. Yeah, I ate peppermint ice cream tonight. I blame this on my neighbor Susie. It was otherwise a tremendously healthy day.

I wrote down the food I ate. I tracked calories. I sweated to Live! With Kelly, who’s guest host was Josh Groban. Maybe I got a little crush on Groban. It’s innocent, people. I’m married. And he’s on T.V. and such.

But the most noteworthy part of today was lunch. It was lu-lu-loverly, all steamy and fresh with a bok choy stirfry.

You should put down that peppermint cookie and make it.

Then pick up that peppermint cookie, dip it in ice cream, and eat an extra bite for me.

That’s how we roll on the Cheeky Kitchen diet. It’s totally going to work. I can just feel it.

Have ya bought bok choy before? Really? What do you do with it? I can only think to stir fry it. ‘Cause that’s yummy for crazy.

It’s pretty, too. Way better than stir frying other stuff that is less pretty. I can’t think of anything less pretty right now except for dirty socks. It’s late. My brain turns into a pumpkin at midnight. Just trust that first sentence and no one gets hurt.

Serve it with a bite or two of sticky rice, and bok choy is healthy eating magique for shizzy.

Yes, I’m going to bed now. You’re welcome.


Bok Choy Stir Fry


1 tablespoon olive oil
1 teaspoon sesame seeds
1/2 white onion
2 cloves garlic, finely chopped
2 teaspoons sesame oil or tahini
1 head bok choy, sliced into 1-inch pieces
1 1/2 tablespoons soy sauce
1 tablespoon brown rice syrup (or honey or brown sugar)
2 tablespoons sliced almonds


In a wok, heat the olive oil, then add the sesame seeds. Cook just until light brown and toasted, then add the onion and garlic. Toss in the sesame oil (or tahini), then add the bok choy. Drizzle soy sauce, brown rice syrup, and stir fry until the bok choy is crisp-tender, about 3 minutes. Toss in the sliced almonds, serve over rice, if desired, and enjoy!

12 Responses to “Bok Choy Stir Fry”

  1. Katrina says:

    This sounds so yummy!

  2. Skye says:

    I haven’t used bok choy in about 2 years… I should try it again. Thanks for a vegetarian recipe! :)

  3. Maria says:

    Josh likes to run around the produce section yelling “Bok Choy.” It’s his favorite word:) Maybe I should make this for him!

  4. anna says:

    love this post :) mm bok choy!

  5. STH says:

    I sometimes get bok choy from my CSA and it’s great in stir fries, but I also throw it in fried rice. Fried rice (made with brown rice) is something of a secret weapon to me–uses up odds and ends of vegetables, plus gets lots and lots of veg into my Chinese-food-loving boyfriend. Win!

  6. Amy Rene says:

    Bok choy is one of my favorite ingredients, so much that my husband makes fun of how excited I get when I find a new recipe to use it in! so thanks for this!

  7. Aggie says:

    I think I need bok choy in my life. This looks great. And healthy is a good thing these days for sure.

  8. I love bok choy! I featured this recipe on my What to Cook Wednesday post this week. I hope you will stop by and grab a featured button!

  9. Christian Friborg says:

    Stir fry recipes are very easy to make. Few minutes of cooking then you’re done! Delicious treat.

  10. Jessika says:

    I was inspired for something new with my bok choy last night and I was so impressed with this recipe! Heavenly.

Leave a Reply