Easy Bok Choy Stir Fry Recipe with hoisin sauce
I’ll Be Bok
What is special about this Bok Choy Stir Fry Recipe?
When in doubt, stir-fry it out! This Hoisin glazed Bok Choy Stir Fry Recipe is the quickest way to get your greens in—and they taste amazing! Ready in just ten minutes, this flavour-packed side dish pairs great with every type of Asian meal – try it with this amazing crispy pork belly.
You’ll love it if…
… you want a light, flavourful Asian side dish. This stir-fried bok choy is the perfect combination of fresh tasting vibrant greens with plenty of garlic and a sweet sticky glaze. *Chef’s Kiss*
Baby bok choy is a good kid. It doesn’t take much to make it happy. Just some garlic and hoisin sauce and a quick sautĂ©. What’s really special about baby bokkers (as I affectionately call it) is how well it gets on with others.
And that’s the secret to this recipe – it gets along great as a side dish. The mild, clean, green flavours of bok choy (doesn’t bok choy taste green?) meld really well with the garlic and the high heat stir fry really ensure that the bok choy flavour really comes through. A nice sticky sweet hoisin sauce glaze ties it all together.
This recipe is great as a side dish with nearly any Asian dish, it is flavourful without overpowering the main dish. Try it with the Chef’s recipe for crispy pork belly, trust me your taste buds will thank you. If you’re not a fan of baby bok choy, you can use regular bok choy, kai-lan, tender broccoli or spinach. But that’s a pity because baby bokkers is so cute!
Gather the Ingredients
Sauté The Bok Choy
Cut the roots off the bok choy and slice them into half lengthwise.
In a non-stick pan or wok on very high heat add 1 teaspoon cooking oil, once the oil sizzles add the bok choy. Let it wilt slightly and add sliced garlic and sauté for a minute.
Add toasted sesame oil and sauté for another minute.
Caramelise the Hoisin Sauce
Add in the hoisin sauce, sauté for a further 2 minutes or until the hoisin starts to caramelise and forms a glaze.
Serve and Enjoy!
Top with sesame seeds and serve.
- You can use oyster sauce or a mixture of soy sauce and honey instead of hoisin sauce – or omit the sauce entirely and just use garlic and sesame oil – it will still taste great
- I recommend using a very hot pan as it gives a smokey flavour to the bok choy
- You can also use kai-lan (also known as Chinese broccoli) instead of bok choy.
Bok choy stir fry recipe with hoisin sauce
Equipment
- non stick pan or wok
Ingredients
- 400 grams bok choy *The chef has used baby bok choy
- 2 tablespoons garlic, sliced
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted white sesame seeds
- 1 tablespoon Hoisin sauce
- 1 teaspoon cooking oil any variety
- 1 teaspoon black pepper powder / crushed
- Salt to taste
Instructions
- Cut off the roots of 400 grams bok choy and slice them into half lengthwise
- In a nonstick pan on very high heat add 1 teaspoon cooking oil, once the oil sizzles add the bok choy
- Let it wilt slightly and add 2 tablespoons sliced garlic and sauté for a minute
- Add 1 tablespoon toasted sesame oil and sauté for another minute
- Add 1 tablespoon hoisin sauce, sauté for a further 2 minutes or until the hoisin starts to caramelise and forms a glaze
- Remove from the heat, top with sesame seeds and serve
Video
FAQ
Both baby bok choy and regular bok choy work well. Baby bok choy is tender and perfect for quick cooking, while regular bok choy has larger, crispier stalks.
Stir-fry on high heat and avoid overcrowding the pan. Cook in batches if needed to ensure the bok choy stays crisp.
Yes, you can substitute soy sauce, oyster sauce, or a combination of soy sauce and honey for a similar sweet and savoury flavour.
It pairs well with rice, noodles, or as a side for protein dishes like grilled chicken, tofu, or stir-fried beef. Try it with the Chef’s recipe for crispy pork belly.
