Spicy Garlic Stir-Fried Bok Choy with Chili and Ginger

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 developed and reviewed.

A quick stir-fry of bok choy with garlic, fresh ginger, and chili flakes to invigorate and clear nasal passages. This Chinese-inspired stir-fry recipe (vegetarian), ready in about 15 minutes, pairs baby bok choy, garlic cloves, fresh ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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: 10 min Serves 3 Chinese cuisine 90 cal/serving

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Ingredients

1 lb baby bok choy
4 minced garlic cloves
1 tbsp minced fresh ginger root
1 tsp red chili flakes
2 tbsp sesame oil
1 tbsp soy sauce
2 tbsp water

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Instructions

Step 1: Rinse 1 lb baby bok choy and chop into halves or quarters lengthwise.
Step 2: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering.
Step 3: Add 4 minced garlic cloves, 1 tbsp minced fresh ginger root, and 1 tsp red chili flakes; stir-fry for 30 seconds until aromatic.
Step 4: Toss in the bok choy and 2 tbsp water, stir-frying for 3-4 minutes until leaves wilt and stalks are tender-crisp.
Step 5: Drizzle 1 tbsp soy sauce over the bok choy, tossing to coat evenly; cook for another minute until sauce slightly thickens.
Step 6: Remove from heat and serve immediately as a vibrant side dish.