Published:
Dec 2nd 2021
by 
Nutritionally reviewed by 
Last updated: Sep 19th 2025
Bok Choy Stir Fry is a simple and flavorful dish inspired by traditional Asian cooking. This recipe highlights the unique texture and mild taste of bok choy, a type of Chinese cabbage known for its crunchy stems and tender leaves.
Rich in vitamins, minerals, and fiber, bok choy adds both nutrition and color to your meal. Combined with fresh vegetables, mushrooms, and savory sauce, this stir-fry is quick to prepare and perfect for a healthy weeknight dinner.
Whether you are new to cooking or looking for a nutritious way to enjoy vegetables, this bok choy stir-fry offers a delicious balance of flavors and textures that everyone will love.
Pro Tip This Bok Choy Stir Fry offers a delightful combination of fresh, crunchy vegetables and a savory sauce that enhances every bite. It's quick and easy to prepare, making it ideal for busy weeknights. Plus, the vibrant mix of ingredients ensures a nutritious and versatile dish that can be enjoyed on its own or paired with your favorite protein.
Key nutrients
- Vitamin C: from bok choy, red pepper — Supports immune function and helps protect cells from damage.
- Fiber: from bok choy, carrots, soba noodles — Aids digestion and helps you feel full longer.
- Potassium: from mushrooms, bok choy — Helps maintain normal fluid balance and muscle function.
- Iron: from mushrooms, bok choy — Supports healthy blood and energy levels.
- Antioxidants: from carrots, red pepper — May help protect cells from oxidative stress.
Why it matters
- Vegetable-rich stir-fries can help boost daily vitamin and mineral intake.
- Fiber supports fullness and gut health.
- Plant-based meals like this recipe may support overall wellness when part of a balanced diet.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Sodium — Soy sauce adds salt; use reduced-sodium options if needed.
- Added sugars — Muscovado sugar is included in the sauce; adjust to taste if limiting sugar.
- Peanut oil — Adds fat; use moderate amounts or swap for a lighter oil if desired.
Make it even better
- Add tofu or lean protein for more balance and satiety.
- Use low-sodium soy sauce to reduce salt content.
- Increase the variety of vegetables for extra nutrients and color.
- Swap soba noodles for whole grain or legume-based noodles for more fiber.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- EatRight.org — Nutrition - For general information on nutrients in vegetables and balanced meals.
- CDC — Nutrition - To support statements about fiber and vegetable intake benefits.
Best fit
- Vegan: Contains only plant-based ingredients, no animal products used.
- Vegetarian: Free from meat, poultry, and seafood.
- Low Cholesterol: No cholesterol-rich animal fats or eggs included.
- Pescetarian: Suitable as is; can add seafood if desired.
Use with caution / avoid
- Gluten Free: Soba noodles and soy sauce may contain gluten; check labels or substitute.
- Low Sodium: Soy sauce and canned baby corn add sodium; may not suit low-sodium needs.
- Diabetic Friendly: Contains added sugar and noodles; monitor portion size and total carbs.
Helpful modifications
- Use tamari and 100% buckwheat soba for a gluten-free version.
- Choose low-sodium soy sauce or coconut aminos to reduce sodium content.
- Swap muscovado sugar for a sugar substitute to lower added sugars.
- Add tofu or edamame for extra plant protein and satiety.
Pair with: Steamed broccoli or a side of grilled tofu for more fiber and protein balance.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
Contains: wheat/gluten, soy, peanut, sesame.
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Wheat/Gluten
Where it appears: Soba noodles (often made with wheat), soy sauce (unless gluten-free).
Swap: Use 100% buckwheat soba or rice noodles and gluten-free tamari.
-
Soy
Where it appears: Soy sauce.
Swap: Use coconut aminos for a soy-free option.
-
Peanut
Where it appears: Peanut oil.
Swap: Use canola or avocado oil instead of peanut oil.
-
Sesame
Where it appears: Sesame oil.
Swap: Omit sesame oil or use toasted sunflower oil for a similar flavor.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
References
- FDA — Food Allergies - For information on the major food allergens and labeling requirements.
- Food Allergy Research & Education - For guidance on common allergens in foods and ingredient swaps.
Clean
- Wash bok choy, carrots, and all vegetables under running water before chopping.
- Scrub mushrooms gently to remove dirt; rinse and dry thoroughly.
- Clean hands, utensils, and cutting boards before and after handling produce.
Separate
- Use separate cutting boards for fresh produce and any raw proteins if added.
- Keep cooked soba noodles apart from raw veggies until ready to stir-fry.
Cook
- Stir-fry vegetables until just tender-crisp to ensure safety and best texture.
- Heat soba noodles thoroughly if made ahead or refrigerated.
Chill
- Refrigerate leftovers within 2 hours of cooking to prevent spoilage.
- Store in airtight containers and consume within 3–4 days.
References
- CDC — Food Safety - General food safety guidelines for home cooking and produce handling.
- USDA — Food Safety Basics - Safe storage, chilling, and reheating practices for leftovers.
- Bok choy is a staple in Asian stir-fries for its crisp stems and tender, leafy tops.
- Soba noodles are made from buckwheat, lending a nutty flavor and chewy texture to the dish.
- Quick stir-frying helps preserve the vibrant color and crunch of fresh vegetables.
- Maitake and shiitake mushrooms add an earthy, umami depth to the mix.
Name & origins
This stir-fry draws from East Asian cuisine, where bok choy and quick-cooked vegetables are kitchen essentials.
Ingredient spotlight
- Bok choy: Crunchy stems and soft leaves stay crisp-tender when stir-fried.
- Soba noodles: Absorb flavors well and provide a hearty base for the dish.
- Mushrooms: Add savory, meaty notes without overpowering the vegetables.
Technique tidbit
High-heat stir-frying seals in moisture, keeping vegetables bright and crisp while developing rich flavor in just minutes.
Before you start
- Prep all ingredients to ensure a smooth cooking process.
- Heat the wok or skillet until hot before adding oil.
- Wash and dry bok choy thoroughly to avoid excess moisture.
During cooking
- Sauté until mushrooms are golden brown for enhanced flavor.
- Add vegetables in order of firmness for even cooking.
- Avoid overcrowding the pan to keep veggies crisp.
Make-ahead & storage
- Chop vegetables ahead and store in airtight containers.
- Reheat in a skillet with a splash of water to refresh texture.
Common mistakes
- Overcooking vegetables → stir-fry just until tender-crisp.
- Skipping the oil coating on noodles → prevent clumping by tossing with oil.
Serve with
- Steamed jasmine or brown rice to soak up the savory sauce.
- A crisp cucumber salad for a refreshing contrast.
- Chili oil or Sriracha for those who enjoy a spicy kick.
Toppings & textures
- Toasted sesame seeds for a nutty crunch.
- A wedge of lime to add a zesty brightness.
Occasions
- Perfect for quick weeknight dinners or meal prep.
Substitutions
- Soy Sauce: Use tamari or coconut aminos for a gluten-free or lower-sodium option.
- Rice Wine Vinegar: Substitute with apple cider vinegar or white wine vinegar for a similar tangy flavor.
- Muscovado Sugar: Replace with brown sugar, honey, or maple syrup to add sweetness.
- Peanut Oil: Use vegetable oil, canola oil, or avocado oil if peanut oil is unavailable or for a different flavor profile.
- Maitake or Shiitake Mushrooms: Substitute with button mushrooms, cremini, or oyster mushrooms depending on availability and taste preference.
- Bok Choy: Use napa cabbage, Swiss chard, or spinach as alternatives if bok choy is not accessible.
- Baby Corn: Replace with sliced water chestnuts or snap peas for a similar crunch.
- Soba Noodles: Swap with rice noodles, udon noodles, or whole wheat spaghetti for different textures and flavors.
Variations
- Add protein such as tofu, tempeh, chicken, shrimp, or beef to make the stir fry more filling and balanced.
- Incorporate other vegetables like snap peas, broccoli florets, baby bok choy, or zucchini for added color and nutrition.
- For a spicy kick, mix in chili flakes, fresh sliced chili peppers, or drizzle with Sriracha sauce before serving.
- Use a peanut sauce or hoisin sauce instead of the soy-based sauce for a richer and slightly sweeter flavor profile.
- Add fresh herbs such as Thai basil, cilantro, or mint at the end for a fragrant twist.
- Top with crushed peanuts or cashews to introduce extra texture and nuttiness.
- Try serving the stir fry over quinoa or cauliflower rice instead of noodles for a low-carb alternative.
To store leftovers from your Bok Choy Stir Fry, first allow the dish to cool to room temperature. Then, transfer the stir fry into an airtight container to keep it fresh and prevent odors from spreading in the fridge.
Refrigeration tips:
- Store leftovers in the refrigerator within two hours of cooking to ensure food safety.
- Keep the stir fry in an airtight container to maintain moisture and flavor.
- Consume refrigerated leftovers within 3 to 4 days for best taste and safety.
Freezing tips:
- If you want to keep leftovers longer, place them in a freezer-safe container or heavy-duty freezer bag.
- Label the container with the date to track storage time.
- Freeze for up to 2 months; beyond that, quality may decline.
- Thaw frozen leftovers overnight in the refrigerator before reheating.
Reheating tips:
- Reheat leftovers thoroughly until steaming hot all the way through (at least 165°F or 74°C).
- Use a microwave, stovetop skillet, or wok for reheating. Add a splash of water or broth if the stir fry seems dry.
- Avoid reheating more than once to maintain food safety and quality.
Creative ways to repurpose your Bok Choy Stir Fry leftovers include using them as a filling for wraps or spring rolls. Simply warm the stir fry and wrap it in rice paper or tortillas with fresh herbs for a quick meal.
You can also mix leftover stir fry with scrambled eggs or tofu for a flavorful fried rice or noodle bowl. Adding a bit of soy sauce or chili sauce can refresh the flavors.
Another idea is to turn leftovers into a hearty soup by adding vegetable broth and simmering briefly. This creates a comforting dish that uses up your stir fry in a new way.
- Japanese Soy Sauce or Kikoman Soy Sauce - Adds a savory and salty flavor that forms the base of the stir fry sauce.
- Rice Wine Vinegar - Provides a mild tanginess that balances the richness of the other ingredients.
- Muscovado Sugar - Adds a touch of sweetness to enhance the overall flavor profile.
- Ginger (minced) - Brings a fresh, slightly spicy aroma that complements the vegetables.
- Garlic (minced) - Adds depth and a rich, savory taste to the dish.
- Sesame Oil - Offers a nutty flavor that enriches the stir fry’s aroma and taste.
- Peanut Oil - Used for cooking, it has a high smoke point and a mild flavor perfect for stir-frying.
- Maitake or Shiitake Mushrooms (sliced) - Provide an earthy flavor and meaty texture to the dish.
- Green Onions (chopped) - Add a fresh, mild onion flavor and a pop of color.
- Bok Choy (chopped) - The star vegetable, offering crunchy stems and tender leaves full of nutrients.
- Baby Corn (canned) - Adds sweetness and a crunchy texture to the stir fry.
- Carrot (julienne cut) - Contributes sweetness, color, and crunch.
- Red Pepper (julienne cut) - Adds vibrant color and a sweet, slightly tangy flavor.
- Soba Noodles - Serve as the hearty base, absorbing flavors from the sauce and vegetables.
- Salt & Black Pepper - Essential seasonings to enhance and balance all flavors in the dish.
What type of mushrooms work best in this Bok Choy Stir Fry?
Maitake or shiitake mushrooms are recommended for their earthy flavor and meaty texture, but you can also use button, cremini, or oyster mushrooms based on availability and preference.
Can I make this stir fry gluten-free?
Yes, substitute the soy sauce with tamari or coconut aminos to make the recipe gluten-free without compromising the savory flavor.
How do I prevent the soba noodles from sticking together?
After cooking, rinse the soba noodles under cold water and toss them with a little peanut oil to keep them separate and prevent clumping before adding them to the stir-fry.
Time & Serves
Ingredients
1 tablespoon Japanese Soy Sauce or Kikoman Soy Sauce
2 tablespoons Rice Wine Vinegar
½ teaspoon Muscovado Sugar
1/2 teaspoon Ginger - minced
3 cloves Garlic - minced
½ teaspoon Sesame oil
1 tablespoon Peanut Oil
6 ounces Maitake Mushrooms or Shiitake Mushrooms - sliced
2 Green Onions - chopped
4 pieces Bok Choy - chopped
1 can Baby Corn
1 medium Carrot - julienne cut
1 large Red Pepper - julienne cut
8 ounces Soba Noodles
Salt & Black Pepper to taste
Instructions
Whisk all the sauce ingredients together in a small bowl and set aside to rest.
Cook the Soba Noodles according to the packaging instructions and then strain, rinse, and coat with peanut oil to prevent them from clumping together and set aside.
Using a wok or large deep skillet, place on medium heat and add the peanut oil; then, once the oil is hot, add the mushrooms and sauté for 3 minutes.
Add the green onion, bok choy, and baby corn and sauté for 3 minutes.
Add the carrot, red pepper, noodles, and sauce and toss to mix all the ingredients for another 3 minutes.
Add salt and black pepper to taste, then remove from the heat and serve warm on serving plates.
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Thank you for a great recipe…
Thank you for a great recipe! I was feeding a couple of picky grandkids and they loved it. I made one minor change as I had both bok Choi and Napa cabbage in the garden so used both.
Please I would ask if you set up a way to print the recipe. It was a bit difficult to keep scrolling through the recipe to look at the ingredients.
Thanks