Bok Choy Stir-Fry

Servings: 8

Ingredients:

2 pounds of bok choy (1 large head = 2 pounds of bok choy) 
4 teaspoons vegetable oil
2 cloves of garlic, minced 
1 teaspoon of fresh ginger, grated or 1/4 teaspoon dried ginger
3 Tablespoons of water 
1 medium tomato, chopped 
1 small onion, chopped
1 bell pepper, chopped

Optional: 
½ teaspoon sesame oil 
 

Directions:

  1. Using a knife, separate the stems from the leaves of the bok choy.
  2. Rinse with water and drain. 
  3. Cut stems in 1 inch pieces and leaves into wide strips. 
  4.  Place oil, garlic, and ginger into a cold pan. Heat on medium-high heat.
  5.  When garlic and ginger are just beginning to turn brown, add onion and bell pepper. Cook until tender, about 5 minutes. 
  6. Add bok choy stalks to pan. Cook for 3 minutes. 
  7. Stir in bok choy leaves, tomato and water
  8. Cover and cook for 1 minute. 
  9. Drizzle with sesame oil.
     
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Recipe Category

30 minutes or less, One pan meals

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Bok Choy Stir-Fry

Servings: 8

Ingredients:

2 pounds of bok choy (1 large head = 2 pounds of bok choy) 
4 teaspoons vegetable oil
2 cloves of garlic, minced 
1 teaspoon of fresh ginger, grated or 1/4 teaspoon dried ginger
3 Tablespoons of water 
1 medium tomato, chopped 
1 small onion, chopped
1 bell pepper, chopped

Optional: 
½ teaspoon sesame oil 
 

Directions:

  1. Using a knife, separate the stems from the leaves of the bok choy.
  2. Rinse with water and drain. 
  3. Cut stems in 1 inch pieces and leaves into wide strips. 
  4.  Place oil, garlic, and ginger into a cold pan. Heat on medium-high heat.
  5.  When garlic and ginger are just beginning to turn brown, add onion and bell pepper. Cook until tender, about 5 minutes. 
  6. Add bok choy stalks to pan. Cook for 3 minutes. 
  7. Stir in bok choy leaves, tomato and water
  8. Cover and cook for 1 minute. 
  9. Drizzle with sesame oil.
     

Nutrition Facts

8 serving per container

Serving size 1/2 cup

Amount Per Serving
Calories 50
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 70mg 3%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Total Sugars 3g
Includes 0g Added Sugars 0%
Protein 2g
Vitamin D 0mcg 0%
Calcium 118mg 10%
Iron 1mg 6%
Potassium 351mg 8%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.