When you want veggies that are crisp, garlicky, and just spicy enough to wake up your taste buds – this 5-minute stir-fry never fails.
Why This Works?
✅ 5-minute magic – faster than takeout
✅ Customizable spice/texture (keep it crunchy or soften it up)
✅ No fancy techniques – just high heat and bold flavors
“The wok’s smoky breath, the chili’s whisper of heat – this is how Chinese home cooks turn humble greens into something extraordinary.” 🌱🔥
Ingredients
- Baby bok choy – 200g
- Garlic – 3 cloves
- Dried chili peppers – to taste
- Salt – to taste
- Cooking oil – for frying
Instructions
Step 1 Wash the bok choy and drain well. Slice the garlic and cut dried chili peppers into sections.
Step 2 Heat a wok until it starts to release a bit of white smoke. Pour in cold oil, add garlic slices and chili sections. Stir-fry until fragrant—don’t let them burn!
Step 3 Quickly toss in the bok choy and stir-fry over high heat.
Step 4 Once the greens shrink and turn darker, sprinkle in salt. Stir well and turn off the heat.
Serve immediately.
Pro Tips
- You can buy pre-cut dried chilies—they’re super convenient.
- For extra fragrance, try stir-frying with pork lard.
- If you prefer the baby greens to stay crisp, stir-fry them for a shorter time. If you like them softer, cook a bit longer—and you can even add a splash of water and let them steam briefly for a more tender texture.
- If you’re worried about overcooking while seasoning, turn off the heat first and stir in the salt using the residual heat—it’ll dissolve quickly.
A humble stir-fry, but when paired right, it turns into a complete and comforting home-style meal.
Today’s meal: Stir-fried baby bok choy + sugar-marinated tomatoes + rice with minced pork steamed egg. Nutritious, delicious, light, and satisfying!
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Stir-Fried Baby Bok Choy – Chinese Stir-Fried Greens Recipe
1
servings3
minutes2
minutes75
5
minutesIngredients
200g baby bok choy
3 cloves garlic
Dried chili peppers – to taste
Salt – to taste
Cooking oil – for frying
Directions
- Wash the baby bok choy thoroughly and drain well. Slice the garlic and cut the dried chili peppers into sections.
- Heat the wok until it just starts to smoke. Add cold oil, then toss in the garlic and dried chilies. Stir-fry quickly until fragrant—be careful not to burn them.
- Add the baby greens immediately and stir-fry over high heat.
- Once the greens shrink and begin to change color, sprinkle in some salt. Toss everything well, then turn off the heat and serve.
Notes
- You can buy pre-cut dried chili segments for convenience—super handy!
- Stir-frying with lard gives the veggies a richer aroma.
- For a crisper texture, shorten the stir-fry time. For a softer bite, cook a bit longer and add a splash of water to briefly steam the greens.
- If you’re worried about overcooking while salting, turn off the heat first, then add salt. Stir a few more times using the residual heat—it’ll melt in just fine.
Nutrition Facts
1 servings per container
- Amount Per ServingCalories75
- % Daily Value *
- Total Fat
5g
8%
- Sodium 300mg 13%
- Total Carbohydrate
5g
2%
- Dietary Fiber 2g 8%
- Protein 3g 6%
- Vitamin A 90%
- Vitamin C 70%
* 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.