Stir-fried Bok Choy with Ground Meat Recipe

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Introduction:

Simple, flavorful, and nourishing, this Stir-Fried Bok Choy with Ground Meat recipe is a perfect go-to dish for busy days. It combines tender-crisp bok choy with savory ground meat (beef, pork, turkey, or chicken), stir-fried in a delicious umami sauce. This one-pan meal is ready in 20 minutes and pairs beautifully with steamed rice or noodles. It’s protein-rich, fiber-packed, and full of bold Asian-inspired flavors — perfect for a balanced, satisfying meal.

Origin:

This dish is inspired by traditional Chinese home cooking, where leafy greens like bok choy are often stir-fried with aromatics and protein. The stir-fry technique allows for fast cooking that preserves the nutrients and texture of vegetables. Versions of this dish are enjoyed throughout East and Southeast Asia, each with local variations on seasonings and meat choices.

Ingredients (Serves 3–4):

🥬 Main Ingredients:

  • 1 lb (450g) baby bok choy, washed and halved or chopped
  • ½ lb (225g) ground meat (pork, beef, turkey, or chicken)
  • 1 tablespoon neutral oil (vegetable, avocado, or peanut oil)
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced
  • 2 green onions, chopped (white and green parts separated)

🧂 Stir-Fry Sauce:

  • 2 tablespoons soy sauce (low sodium if preferred)
  • 1 tablespoon oyster sauce (or hoisin sauce for vegetarian version)
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons water or chicken broth
  • ½ teaspoon cornstarch (optional, for thickening)

Optional Add-Ins:

  • 1–2 teaspoons chili garlic sauce or Sriracha for heat
  • 1 tablespoon rice vinegar or Shaoxing wine for acidity
  • 1 carrot, julienned or thinly sliced
  • Toasted sesame seeds or crushed peanuts for topping
  • Sub bok choy with napa cabbage or spinach if unavailable

Instructions:

Step 1 – Prepare Sauce:

In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and water. Add cornstarch if using. Stir well and set aside.

Step 2 – Cook Ground Meat:

  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add the white parts of green onion, garlic, and ginger. Sauté for 30 seconds until fragrant.
  3. Add the ground meat. Cook until browned and crumbled, about 5–7 minutes. Drain excess fat if necessary.

Step 3 – Stir-Fry the Bok Choy:

  1. Add the bok choy to the pan. Stir-fry for 2–3 minutes until it starts to wilt but is still bright green and crisp-tender.
  2. Pour in the sauce and toss everything to coat. Stir-fry for another 1–2 minutes until the sauce slightly thickens and glazes the ingredients.

Step 4 – Finish and Serve:

  1. Sprinkle in the green parts of the onions.
  2. Taste and adjust seasoning if needed (a splash of soy or a pinch of salt).
  3. Serve hot over steamed rice, noodles, or grain of choice.

Tips for Success:

  • Do not overcook bok choy — you want tender stalks with crisp leaves.
  • Use high heat for a proper stir-fry and fast cooking.
  • Slice the thicker bok choy stalks in half for even cooking.
  • Pre-mix the sauce to avoid scrambling when adding ingredients to the wok.

Serving Recommendations:

  • Serve with:
    • Jasmine rice, brown rice, or cauliflower rice
    • Rice noodles or soba
    • Top with a fried egg for extra protein
  • Great for:
    • Meal prep bowls
    • Light dinner or lunch
    • Adding to lettuce wraps for a low-carb meal

Nutrition (Per Serving – Approximate):

  • Calories: 270
  • Protein: 18g
  • Fat: 17g
  • Carbs: 11g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 580mg

Nutrition will vary depending on meat type and portion size. For lower sodium, use low-sodium soy sauce.

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