Stir-Fried Shanghai Bok Choy with Garlic and Oyster Sauce
Fresh Shanghai bok choy quickly stir-fried with garlic and oyster sauce for a vibrant and savory vegetable side. This Chinese-inspired vegetarian recipe, ready in about 10 minutes, pairs Shanghai bok choy, washed and halved, vegetable oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 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
- 400 g Shanghai bok choy, washed and halved
- 2 tbsp vegetable oil
- 3 cloves garlic cloves, thinly sliced
- 2 tbsp oyster sauce
- 1 tsp light soy sauce
- 3 tbsp water
- 1/8 tsp white pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering and add 3 cloves thinly sliced garlic; stir-fry for 15 seconds until fragrant but not browned.
- Step 2: Add 400 g halved Shanghai bok choy and stir-fry for 2 minutes until leaves begin to wilt and stems stay crisp.
- Step 3: Pour in 2 tbsp oyster sauce, 1 tsp light soy sauce, and 3 tbsp water; toss continuously for 1 minute until the sauce coats the bok choy and the stems are tender-crisp.
- Step 4: Season with 1/8 tsp white pepper and give a final quick toss, then remove from heat immediately to preserve the vibrant green color.
- Step 5: Transfer to a serving plate and serve warm as a fresh vegetable side dish.
Frequently asked questions
How long does Stir-Fried Shanghai Bok Choy with Garlic and Oyster Sauce take to make?
Total time is about 10 minutes (5 min prep + 5 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 Stir-Fried Shanghai Bok Choy with Garlic and Oyster Sauce?
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 vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Shanghai 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 Stir-Fried Shanghai Bok Choy with Garlic and Oyster Sauce 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.
Is Stir-Fried Shanghai Bok Choy with Garlic and Oyster Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe is a game-changer! The bok choy stayed crisp and the garlic-oyster sauce combo was perfect.
- ★★★★★
My family requests this weekly—simple, fast, and bursting with flavor. The oyster sauce depth is unbeatable.
- ★★★★☆
My kids ate their veggies without complaint! Only minor tweak: used less sauce to avoid stickiness.
