Garlic and Chili Stir-Fried Bok Choy for Immune Boosting

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 crisp bok choy with garlic and chili flakes, delivering antioxidants and vitamins to support your body when fighting a cold. This Asian-inspired stir-fry recipe, ready in about 12 minutes, pairs baby bok choy, garlic cloves, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 80 cal/serving

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Ingredients

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

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes, sautéing for 30 seconds until fragrant but not browned.
Step 2: Add 1 lb halved baby bok choy to the skillet, stirring to coat with oil and aromatics. Cook for 3-4 minutes until the leaves are wilted and stems are tender-crisp.
Step 3: Stir in 1 tbsp soy sauce, 1 tbsp fresh lemon juice, and 1/4 tsp sea salt. Toss for another 1 minute until the sauce lightly coats the bok choy. Serve immediately as a nutrient-rich side dish to support immune health.