Shanghai-Style Stir-Fried Bok Choy with Garlic and Oyster Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender-crisp bok choy quickly stir-fried with fragrant garlic and a savory oyster sauce glaze, a common vegetable side in Shanghainese meals. This chinese-inspired vegetarian ready in about 12 minutes blends halved lengthwise baby bok choy, thinly sliced garlic cloves, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 90 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 Chinese cuisine 90 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering; add 4 thinly sliced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb halved baby bok choy to the wok; stir-fry for 2 minutes until the leaves begin to wilt and stems turn bright green.
  3. Step 3: Pour in 2 tbsp oyster sauce, 1 tbsp light soy sauce, and 1/4 cup water; toss everything quickly and cover the wok with a lid for 1 minute to steam the bok choy.
  4. Step 4: Remove the lid, stir once more to coat the vegetables in the sauce, and drizzle 1 tsp sesame oil over the top before serving immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Shanghai-Style Stir-Fried Bok Choy with Garlic and Oyster Sauce take to make?

Total time is about 12 minutes (5 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Shanghai-Style Stir-Fried Bok Choy with Garlic and Oyster Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Shanghai-Style Stir-Fried Bok Choy with Garlic and Oyster Sauce?

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 Shanghai-Style Stir-Fried Bok Choy with Garlic and Oyster Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shanghai-Style Stir-Fried Bok Choy with Garlic and Oyster Sauce?

Chinese vegetarian 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.

Related recipes