Garlic and Chili Stir-Fried Greens for Immune Boost

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 drafted and published.

Quick stir-fried leafy greens with garlic and chili, delivering vitamin-rich nutrients and a spicy kick to help support your immune system during a cold. This Asian-inspired stir-fry recipe, ready in about 13 minutes, pairs bok choy, garlic cloves, red chili pepper 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 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: 8 min Serves 3 Asian cuisine 70 cal/serving

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Ingredients

1 lb, washed and chopped into 2-inch pieces bok choy
5, thinly sliced garlic cloves
1 small, thinly sliced red chili pepper
1 tbsp sesame oil
1 tbsp soy sauce
2 tbsp water

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Instructions

Step 1: Heat 1 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering.
Step 2: Add 5 thinly sliced garlic cloves and 1 small thinly sliced red chili pepper. Stir-fry for 30 seconds until aromatic but not browned.
Step 3: Add 1 lb chopped bok choy to the wok and stir-fry for 1 minute.
Step 4: Pour in 1 tbsp soy sauce and 2 tbsp water, then cover and cook for 2-3 minutes until the greens are tender but still bright green.
Step 5: Remove lid, toss the greens to coat in the sauce, and serve immediately as a side dish to support immune health.