Stir-fried Bok Choy with Ground Meat

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Crisp-tender bok choy nestled with savory ground meat—this stir-fry is the definition of comforting weeknight flavor made quick. A staple in many Asian kitchens, this dish celebrates balance: leafy greens, umami richness, and just the right amount of garlic and soy sauce. It’s one of those meals that seems simple but sings with satisfaction.

Perfect for when time is short but flavor matters, Stir-fried Bok Choy with Ground Meat delivers big on taste with minimal ingredients. It’s versatile, nutritious, and pairs wonderfully with steamed rice or noodles. Plus, it’s one of those dishes that tastes even better the next day.

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Ingredients for the Stir-fried Bok Choy with Ground Meat

• Bok choy
• Ground pork, chicken, or beef
• Garlic, minced
• Soy sauce
• Oyster sauce
• Cornstarch
• Sesame oil
• Cooking oil
• Water or chicken broth

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How To Make the Stir-fried Bok Choy with Ground Meat

Step 1: Prep the Ingredients

Wash the bok choy thoroughly and chop it into halves or quarters depending on size. Mince the garlic and measure out your sauces, oil, and starch slurry (mix 1 tsp cornstarch with 2 tbsp water).

Step 2: Brown the Meat

Heat a wok or large skillet over medium-high heat. Add cooking oil and toss in the ground meat. Break it apart with a spatula as it cooks until fully browned and slightly crispy at the edges.

Step 3: Add the Aromatics

Once the meat is cooked, push it to the side of the pan. Add a splash more oil if needed and sauté the minced garlic for about 30 seconds until fragrant.

Step 4: Stir-fry the Bok Choy

Toss in the bok choy and stir-fry everything together. Let the leaves wilt slightly and the stalks become vibrant and glossy, about 2–3 minutes.

Step 5: Season the Dish

Add soy sauce, oyster sauce, and a splash of chicken broth or water. Stir everything to coat evenly and allow the sauce to simmer for a minute.

Step 6: Finish with Cornstarch and Sesame Oil

Pour in the cornstarch slurry to thicken the sauce. Stir until the sauce clings to the vegetables and meat. Drizzle with sesame oil, toss one final time, and remove from heat.

Your stir-fried bok choy with ground meat is ready to serve hot!

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Serving and Storing Stir-fried Bok Choy with Ground Meat

This dish shines when served hot, straight from the pan to the plate. It pairs effortlessly with steamed jasmine rice, brown rice, or even rice noodles. Add a fried egg on top for a complete meal, or serve alongside dumplings or spring rolls for a family-style feast.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave. A splash of water or broth helps revive the sauce and keep everything moist.

Frequently Asked Questions

Can I use other vegetables instead of bok choy?

Yes, you can swap bok choy with napa cabbage, spinach, or Chinese broccoli. Adjust cooking time to suit the greens.

What kind of soy sauce should I use?

Light soy sauce is ideal for this dish. If using dark soy sauce, use sparingly as it’s more intense and slightly sweet.

Is this dish spicy?

Not by default. If you want heat, add chili flakes, fresh chilies, or a splash of chili oil when stir-frying.

Can I make this dish vegetarian?

Absolutely! Use finely chopped mushrooms or plant-based ground meat alternatives. Also swap oyster sauce for a mushroom-based vegetarian version.

How do I keep bok choy from becoming soggy?

Avoid overcooking and use high heat to stir-fry quickly. Also, dry bok choy well after washing to prevent excess moisture in the pan.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze it if needed. Note that the bok choy texture may become softer upon reheating.

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