Shanghainese Stir-Fried Bok Choy with Garlic and Soy

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

Bright green bok choy quickly stir-fried with garlic and soy sauce for a crisp, savory vegetable side typical of Shanghainese meals. This Chinese-inspired vegetarian recipe, ready in about 12 minutes, pairs baby bok choy, garlic cloves, vegetable oil 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: 7 min Serves 3 Chinese cuisine 70 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse and halve 1 lb baby bok choy lengthwise. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add the bok choy halves to the wok and stir-fry for 2 minutes, tossing to coat with garlic oil.
  4. Step 4: Pour in 1 tbsp light soy sauce and 2 tbsp water, then cover the wok and steam the bok choy for 2-3 minutes until crisp-tender and bright green.
  5. Step 5: Remove lid, sprinkle 1/4 tsp salt and 1/8 tsp white pepper, then stir-fry uncovered for an additional minute until sauce slightly thickens and coats the bok choy. Serve hot as a fresh Shanghainese vegetable side.

Frequently asked questions

How long does Shanghainese Stir-Fried Bok Choy with Garlic and Soy take to make?

Total time is about 12 minutes (5 min prep + 7 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 Shanghainese Stir-Fried Bok Choy with Garlic and Soy?

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 baby bok choy from drying out.

Can I substitute ingredients in Shanghainese Stir-Fried Bok Choy with Garlic and Soy?

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 Shanghainese Stir-Fried Bok Choy with Garlic and Soy 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 Shanghainese Stir-Fried Bok Choy with Garlic and Soy?

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.

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