Quick Ginger-Scallion Bok Choy Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring tender bok choy and snap peas in a zesty ginger-scallion sauce, ready in 25 minutes. This asian ready in about 25 minutes pairs bok choy, snap peas, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

★ 4.2 (15 ratings) Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut bok choy into 2-inch pieces and trim snap peas. Mince garlic, grate ginger, and slice scallions (separating white and green parts). Whisk soy sauce, rice vinegar, sesame oil, cornstarch, and water in a small bowl.
  2. Step 2: Heat 1 teaspoon cooking oil in a large skillet over medium-high heat until shimmering. Add bok choy and snap peas, stir-frying for 3 minutes until slightly tender.
  3. Step 3: Add minced garlic and grated ginger, stir-frying for 1 minute until fragrant.
  4. Step 4: Pour the sauce mixture over vegetables, stirring constantly until thickened and coating the vegetables, about 2 minutes.
  5. Step 5: Stir in 2 tablespoons white scallion pieces, cook for 30 seconds, then remove from heat.
  6. Step 6: Transfer to a serving dish, sprinkle with green scallions and sesame seeds.

Frequently asked questions

How long does Quick Ginger-Scallion Bok Choy Stir-Fry take to make?

Total time is about 25 minutes (15 min prep + 10 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 Quick Ginger-Scallion Bok Choy Stir-Fry?

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 bok choy from drying out.

Can I substitute ingredients in Quick Ginger-Scallion Bok Choy Stir-Fry?

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 Quick Ginger-Scallion Bok Choy Stir-Fry 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 Quick Ginger-Scallion Bok Choy Stir-Fry?

Asian asian 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.

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