Garlic and Chili Stir-Fried Bok Choy

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick stir-fry of bok choy with garlic and chili to invigorate your senses and help open congested sinuses. This Asian-inspired stir-fry recipe (vegan, gluten free), ready in about 12 minutes, pairs baby bok choy, garlic cloves, fresh red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 7 min Serves 3 Asian cuisine 70 cal/serving

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Ingredients

1 lb, halved lengthwise baby bok choy
4, thinly sliced garlic cloves
1, thinly sliced fresh red chili
2 tbsp vegetable oil
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp salt

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
Step 2: Add 4 thinly sliced garlic cloves and 1 thinly sliced fresh red chili; stir-fry for 30 seconds until fragrant but not browned.
Step 3: Add 1 lb halved baby bok choy and stir-fry for 3-4 minutes until leaves are wilted and stalks are tender-crisp.
Step 4: Pour in 1 tbsp soy sauce and 1 tsp sesame oil; toss to coat evenly. Season with 1/2 tsp salt and cook another 1 minute until bok choy is glossy and well flavored.
Step 5: Serve immediately as a bright, spicy side to help clear nasal passages.