I love quick vegetable stir fry like this bok choy broccoli stir fry. My husband is growing so much bok choy so this nutritious vegetable is featuring a lot on my menu these days.
This stir fry is super quick and easy to do. Once you have assembled and chopped the ingredients, it is cooked in about 5 minutes. So easy. I pair it with boiled rice and some protein for a tasty meal. Or just have the stir fry as a filling snack.
Using these veggies as a base, you can also add mushrooms, peppers, carrots and other veggies for more colour and nutrition. Really depends upon what you have in your fridge.
You will also love: Thai Basil Sauce with tofu, Vegan Thai Red curry, Kung pao tofu, Teriyaki Tofu, Tandoori tofu.
Ingredients
Broccoli: I use broccoli florets along with finely cut stalk here.
Bok Choy: Also called pok choi. Its tender leaves with a slightly peppery taste, it is perfect for stir fries.
Ginger and Garlic: They add so much flavour to the stir fry.
Sauce: I have used miso as the main flavour for the sauce with its savory and umami notes. Also added apple cider vinegar for the tart hit. To balance out the flavours, maple syrup is used here. You can use brown sugar too.
Pepper and chilli: I have used both pepper and Thai red chilli for heat. But it you like lower heat, skip the red chilli.
Sesame Oil: For a lovely nutty taste, this is so good. But you can also use olive oil if you don’t have sesame oil at hand.
Instructions
Wash and cut the broccoli into florets. Slice broccoli stalk or stem into thin slices, if using. I also microwave the broccoli florets on high for about 2-3 minutes till it is al dente and bright green. This helps in stir frying the broccoli quickly. If not, you will have to cook the broccoli florets for longer when stir frying.
Wash the bok choy well especially focussing on any dirt it has in its stem and leaves. Chop roughly and keep aside. Discard any tough stems and bottom.
Finely mince or chop ginger and garlic. Make the sauce by combining 1 tbsp. Miso with 1 tbsp. apple cider vinegar, 1 tsp. maple syrup or brown sugar and chopped red. chilli (if using). Vegetarians can use honey as well. Add some water to make the sauce runny.
Now you are ready to make the stir fry. Heat a pan or skillet and add 1 tbsp. sesame oil. Let it heat. Add in the minced ginger and garlic and fry for 30 seconds.
Tip in the broccoli florets and stalk and cook for about 3-4 minutes.
Now add in the bok choy which looks like a lot but will quickly wilt down.
Also add in the sauce along with pepper and Thai red chilli finely sliced (if using).
Stir fry on high so that the broccoli and bok choy cook together and release water. I cook it for about 4-5 minutes. I let the stir fry have a little sauce because I pair this stir fry with rice. The little sauce is very flavourful.
That’s it, your bok choy broccoli stir fry is ready to serve. Enjoy it hot off the plate.
Expert Tips
1. This recipe may not work well with frozen veggies as they would get very soggy.
2. You can store and reheat the stir fry, but it does taste the best fresh. Store in air tight container for 2-3 days in the fridge. Reheat the leftovers before serving.
3. If you don’t have miso, you can use soy sauce or tamari in its place.You can also add ½ tsp. Vegan oyster sauce to enhance the umami flavour in the recipe.
📖 Recipe Card
Bok Choy Broccoli Stir Fry
Equipment
- 1 Skillet
Ingredients
- 1 head broccoli
- 1.5 lbs. bok choy
- 1 tbsp. ginger minced
- 1 tsp. garlic minced
- 1 tbsp. miso paste
- 1 tbsp. apple cider vinegar
- 1 tsp. maple syrup or brown sugar
- ½ tsp. pepper
- 1 thai red chilli
- 1 tbsp. sesame oil
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Instructions
- Wash and cut the broccoli into florets. Slice broccoli stalk or stem into thin slices, if using. I also microwave the broccoli florets on high for about 2-3 minutes till it is al dente and bright green. This helps in stir frying the broccoli quickly. If not, you will have to cook the broccoli florets for longer when stir frying.
- Wash the bok choy well especially focussing on any dirt it captures in its stem and leaves. Chop roughly and keep aside. Discard any tough stems and bottom.
- Finely mince or chop ginger and garlic. Make the sauce by combining 2 tsp. Miso with 1 tbsp. apple cider vinegar, ½ tsp. Maple syrup or brown sugar and red chilli (if using). Vegetarians can use honey as well. Add some water to make the sauce runny.
- Now you are ready to make the stir fry. Heat a pan or skillet and add 1 tbsp. sesame oil. Let it heat. Add in the minced ginger and garlic and fry for 30 seconds. Tip in the broccoli florets and stalk and cook for about 3-4 minutes.
- Now add in the bok choy which looks like a lot but will quickly wilt down. Also add in the sauce along with pepper.
- Stir fry on high so that the broccoli and bok choy cook together and release water. I cook it for about 4-5 minutes. I let the stir fry have a little sauce because I pair this stir fry with rice. The little sauce is very flavourful.
- That’s it, your bok choy broccoli stir fry is ready to serve. Enjoy it hot off the plate.
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