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Kalyn's Kitchen

Stir-Fried Bok Choy with Soy Sauce and Butter

We loved this Stir-Fried Bok Choy with Soy Sauce and Butter, and this recipe can be gluten-free with gluten-free Oyster Sauce and Soy Sauce. Use Stir-Fry Recipes to find more recipes like this one.

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Stir-Fried Bok Choy with Soy Sauce and Butter found on KalynsKitchen.com

Even before I start writing about it, I know that Stir-Fried Bok Choy with Soy Sauce and Butter is going to be a tough sell with some of you. But it would be really sad if you never tried this tasty side dish, because when we made the recipe recently to take new photos, Jake and I absolutely inhaled it and then spent about 5 minutes talking about how good it was. And how we wished we had more.

Seriously, this was quick, easy, delicious, and really healthy despite the word butter in the title! You’ll want to look for Gluten-Free Oyster Sauce (affiliate link) and Gluten-Free Soy Sauce (affiliate link) if you need gluten-free (and if you’re a vegetarian you could substitute a vegetarian stir-fry sauce for the Oyster Sauce, but most of the ingredients here except the bok choy are things you’ll already have on hand.

You may want to read my Tips for Stir-Fry Cooking before you make this, although seriously it is about as easy as you could imagine. And as I said, Jake and I wished we had made more, so go ahead and double it if you’d like!

Stir-Fried Bok Choy with Soy Sauce and Butter found on KalynsKitchen.com

Easy Steps for Making Stir-Fried Bok Choy with Soy Sauce and Butter:

(This is just a summary; scroll down for complete printable recipe.)

  1. Mix the water, soy sauce, sesame oil, and Oyster Sauce.
  2. Chop the bok choy into smallish pieces (and wash in salad spinner and spin dry if it needs it.)
  3. Heat the wok or frying pan until it’s very hot.
  4. Then add the peanut oil and let it heat about 30 seconds.
  5. Add the bok choy and stir-fry about 2 minutes.
  6. Then add the soy sauce mixture and the butter and cook about 1-2 minutes more.
  7. That’s it! Sprinkle with toasted sesame seeds and serve hot!

Stir-Fried Bok Choy with Soy Sauce and Butter found on KalynsKitchen.com

More Stir-Fried Vegetable Recipes!

Garlic-Lover’s Vegetable Stir-Fry with Eggplant, Zucchini, and Yellow Squash ~ Kalyn’s Kitchen
Sichuan Bok Choy Stir-Fry ~ The Wanderlust Kitchen
World’s Easiest Garlicky Green Beans Stir-Fry ~ Kalyn’s Kitchen
Bok Choy Stir Fry with Ginger and Garlic ~ The Perfect Pantry
Stir-Fried Broccoli with Oyster Sauce ~ Kalyn’s Kitchen
5-Minute Stir-Fried Cabbage ~ Cookin’ Canuck

Stir-Fried Bok Choy with Soy Sauce and Butter

Stir-Fried Bok Choy with Soy Sauce and Butter

Yield 4 servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

This Stir-Fried Bok Choy with Soy Sauce and Butter was so tasty we couldn't stop talking about how good it was!

Ingredients

  • 2 T water
  • 2 tsp. soy sauce (see notes)
  • 1 tsp. sesame oil
  • 1 T oyster sauce (see notes)
  • 1 T vegetable oil (see notes)
  • 2 heads head Bok Choy, ends trimmed and cut crosswise into strips and washed if needed
  • 1/2 tsp. salt (optional)
  • 1 T butter
  • toasted sesame seeds for garnish, optional but recommended

Instructions

  1. Combine water, soy sauce, sesame oil, and oyster sauce and set aside.
  2. Heat wok or heavy frying pan until very hot, about 1-2 minutes, then add oil and heat about 30 seconds more.
  3. Add bok choy and salt and stir-fry for 2 minutes.
  4. Add soy sauce mixture and butter and stir fry 1-2 minutes more, until bok choy is still slightly crisp, but getting tender.
  5. Serve hot, sprinkled with toasted sesame seeds if desired.

Notes

Use Gluten-Free Soy Sauce and Gluten-Free Oyster Sauce if needed. You can buy sesame oil and toasted sesame seeds at Amazon.com if you have a hard time finding them. (Links are affiliate links.) I used peanut oil.

This recipe adapted slightly from The Gourmet Cookbook.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 119 Total Fat: 11g Saturated Fat: 3g Unsaturated Fat: 8g Cholesterol: 8mg Sodium: 612mg Carbohydrates: 4g Fiber: 2g Sugar: 1g Protein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Stir-Fried Bok Choy with Soy Sauce and Butter found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Oyster sauce has some carbs, but the amount per serving is very small and I’d consider this to be suitable for low-carb diet plans. I’d also eat it for any phase of the South Beach Diet, despite the small amount of butter (which isn’t recommended for South Beach.)

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Stir-Fried Bok Choy with Soy Sauce and Butter found on KalynsKitchen.com

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    29 Comments on “Stir-Fried Bok Choy with Soy Sauce and Butter”

  1. I'm a huge bok choy fan. It's a cabbage that doesn't taste like cabbage, and it's so good in a stir fry. Have you tried bok choy on the grill?

  2. Thanks Cassy! I'm all about easy!

    I haven't tried collards with soy sauce, but it sounds good to me. I think you'll need to cook the collard greens a bit longer to get them tender. Maybe cut in fairly thin strips to speed up the cooking as well. Love to hear how it turns out.

    (And I MUST take a new photo for this post. Ugh.)

  3. I found your recipes and blog when using yummly.com, and found that I love your recipes and they all pretty easy too! I was wondering though, would collard greens be good in this recipe as well? I have left overs and need to find a good way to use them 🙂

  4. This was really tasty! I added some mushrooms to bulk it up a bit as I didn't have enough of the bok choi. I also added a small bit of fish sauce in addition to the oyster sauce and also added a Tbsp. of sesame oil…oh yummy!

  5. Terri, lucky you to have home-grown bok choy! (And wow does this recipe ever need a new photo, but it is very tasty!)

  6. I love bok choi (as it is spelled here in the UK) and will be making this tonight…can't wait to have dinner! I'm growing bok choi so will look forward to making this again with the fresh-from-the-garden variety!

  7. Michele, thanks. Glad you liked it.

  8. Super easy, quick and yummy!

  9. Carmen, glad that substitution worked for you. Oyster sauce is relatively high in sugar, but 1 T called for in this recipe has 3 grams of sugar, which doesn't seem like much for several servings of vegetables.

  10. Thanks for the recipe– I tried it tonight, but substituted 1/2 tsp Thai fish sauce for the oyster sauce. Did you know that oyster sauce is mostly corn syrup? I threw it out when we started SB. Anyway, a very tasty side dish with the fish sauce!

  11. Mmmmm, with butter. Must try that.

  12. Hi, Just wondering if you can recommend some phase 1 recipes for a beginner with little time because of 3 small kids. Thanks

  13. I have to say that your photos are getting better and better Kalyn!

  14. Sounds delicious – I adore bok choy!

  15. This looks really yummy!

  16. I’ve actually never made bok choy – this may be my first one to try.

  17. Ahh, that looks delicious. I love greens fixed this way!

  18. Hi CBJ, actually, they are different vegetables, it’s just that the name Bok Choy used to be used for what is now called Napa Cabbage.

  19. I hate that yellow print too.

    This sounds good. I thought Napa cabbage and bok choy were different veggies. You learn something new every day!