Ginger Stir-Fried Bok Choy and Bell Peppers
A vibrant, quick-cooking stir-fry with crisp bok choy and colorful bell peppers in a fragrant ginger-garlic sauce. This asian-inspired whole30 ready in about 25 minutes pairs heads bok choy, red, 1 yellow bell peppers, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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.
Ingredients
- 2 heads bok choy
- 1 red, 1 yellow bell peppers
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and 1 tablespoon minced fresh ginger, stir-frying for 30 seconds until fragrant.
- Step 2: Add 2 heads chopped bok choy and 1 red bell pepper, 1 yellow bell pepper, thinly sliced, and stir-fry for 3-4 minutes until bok choy begins to wilt and peppers are crisp-tender.
- Step 3: Stir in 2 tablespoons coconut aminos and 1 teaspoon sesame oil, cooking for 1 minute until sauce bubbles. Season with 1/4 teaspoon salt and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger Stir-Fried Bok Choy and Bell Peppers take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger Stir-Fried Bok Choy and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heads bok choy from drying out.
Can I substitute ingredients in Ginger Stir-Fried Bok Choy and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger Stir-Fried Bok Choy and Bell Peppers for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger Stir-Fried Bok Choy and Bell Peppers?
Asian whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple, quick, and delicious. My whole family loved it, and it's so easy to make for a weeknight dinner.
- ★★★★★
This was my first Whole30 stir-fry and it was a hit! The ginger really shines and the bok choy stayed perfectly tender.
- ★★★★☆
The flavors were great, but I found the bell peppers a bit too sweet. Also, the recipe said 15 minutes but it took me 25 to get the bok choy just right.
