Go Back
–+ servings
Chinese Sautéed Bok Choy
Jon Simon

Chinese Sautéed Bok Choy

No ratings yet
A quick and nutritious dish featuring sautéed bok choy, garlic, ginger, mushrooms, and tofu, all coated in a savory sauce.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Dish
Cuisine: Chinese
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Sauce
  • 1/4 cup Stir-fry sauce
  • 1 tablespoon Sugar
  • 1/4 cup Water
  • 1 tablespoon Sesame oil
  • 1 tablespoon Flour
Cooking
  • 2 tablespoons Oil for frying For sautéing
Vegetables
  • 3 cloves Garlic Minced
  • 1 tablespoon Ginger Minced
  • 8 ounces Mushrooms Sliced
  • 1 pound Bok choy Washed and chopped
Protein
  • 14 ounces Tofu Pressed and cubed

Equipment

  • Cup for mixing
  • Wok
  • Stirring utensil

Method
 

  1. In a cup, combine the stir-fry sauce, sugar, water, sesame oil, and flour. Whisk until smooth and set aside.
  2. Heat oil in a wok over medium-high heat. Add minced garlic and ginger, frying for about 30 seconds until fragrant.
  3. Add sliced mushrooms to the wok and stir-fry for 2 minutes until tender and slightly browned.
  4. Add the chopped bok choy and the prepared sauce mixture to the wok. Reduce heat slightly and simmer for 3 minutes, stirring occasionally.
  5. Gently fold in the cubed tofu and simmer for an additional minute to warm through.

Nutrition

Calories: 165kcalCarbohydrates: 12gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 82mgPotassium: 484mgFiber: 3gSugar: 6gVitamin A: 5067IUVitamin C: 53mgCalcium: 250mgIron: 3mg

Notes

Serve with steamed jasmine rice or grilled chicken. Adjust seasoning to taste. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!