Szechuan Bok Choy

  • Prep Time: 5 mins
  • Total Time: 11 mins
  • Servings: 4
  • About This Recipe

    “Bok choy in an Asian sauce.”


  • 8baby bok choy, quartered lenghtwise
  • 2tablespoonspeanut oil
  • 2teaspoonsgrated gingerroot
  • 1/2 teaspoonred chili paste
  • 1tablespoonhoisin sauce
  • Directions

  • In a wok, stir-fry bok choy in oil for 3 minutes.Add ginger and 1/4 tsp of salt; stir-fry 2 minutes more.
  • Add paste and hoisin sauce; stir-fry 1 minute more.
  • Reviews

  • “Loved this recipe.It’s easy and so tasty.I didn’t have hoisin sauce so used recipe#92803 (it’s awesome) and served with recipe#66121 the only change I made was to add some onions and sauted along with the ginger.I’ve never had bok choy before but am glad I tried it.”

  • “Great flavor!I omitted the salt and didn’t have any hoisin, so substituted some soy sauce and Brag’s liquid aminos.I would recommend mixing the paste with some sauce before adding it to the pan because it tended to stay in a lump in the pan.Thanks for a wonderful way to eat bok choy, which I read was a good source of calcium.”

  • “Great recipe, we got joi choy from the farmers market and this was perfect.I also had to used seasame oil in place of peanut oil.”

  • “We loved this! I also used a little stock to thin out the paste mixture. I think my bok choy was smaller than those called for though, because after it cooked down, we barely got 2 servings. Next time I’ll just use have to use more! Thanks for sharing!”

  • “This was a really nice & super fast * simple was to treat bok choy, and turn it into a robust side dish.My one minor mod: after an initial searing/stir-frying of the bok choy, I added a bit of chicken stock with the ginger and let that simmer a few extra minutes…”

  • “Easy and so delicious!!!I’ll make a double batch next time.”

  • “I made this for dinner last night as a side for Shanghai Style Noodles with Spicy Meat sauce,#95734, and it was wonderful! Delicious sauce with a slight hint of heat- really complimented the baby bok choy. Thanks for posting this- it’s a keeper1”

  • “Very, Very good!I had a bag of ‘bok choy tips’, whatever that is (I shop at a huge Korean market and don’t really understand some of their terms).Anyway, I made as written but threw in about 1/3 lb. of fresh, sliced shiitake mushrooms for the mushroom freak (husband).I let them cook for a bit, then added the bok choy, which I didn’t quarter as they were really pretty small.proceeded with the recipe as written.Husband, daughter and I enjoyed immensely and this will be made again.Thanks southern chef for sharing this recipe :)Oh, this went really well with Nennny’s White Miso Baked Chilean Sea Bass (#163863).The end.”

  • “I love this recipe.I too thinned out the hoisin sauce, it much easier.I didn’t have the chile paste so I used some chile oil.I’ve already made this three times.I’m hooked!!!”

  • “Yummy! I used the hoisin, but added a little water and some leftover wine sauce to cook it down a little. Thanks Recipe Fairy!”