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How to make stir-fry with bok choy and vegetables for a creative mix.



  • 1-1/2 cups bok choy leaves, chopped
  • 1-1/2 cups bok choy stems, sliced
  • 1 teaspoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 3 tablespoons minced onion
  • 2 large carrots, peeled and sliced diagonally
  • 1 cup green beans, washed, patted dry and sliced
  • 1 tablespoon reduced sodium, fat-free chicken broth
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon light soy sauce


A plate of boy choy and vegetables in a blue bowl.



  1. Prepare bok choy by washing and drying leaves and stems. Tear leafy part from stems, slice the stem pieces and chop the leafy part.
  2. Heat the oil in a wok or skillet over high heat. Add garlic and onions, stir-fry for 3 minutes. Add carrots and stir-fry 3 minutes. Add green beans and bok choy stems and stir-fry 3 minutes. Add leaves and stir-fry 1 minute. Add broth and red pepper flakes and simmer up to 2 minutes. Add soy sauce and serve.


Nutrition Facts    
Serving Size 1/6 of recipe  
Servings per recipe 6  
Amount Per Serving    
Calories 32   Calories from fat 9
    % Daily Value
Total Fat 1g 1%
Saturated Fat trace 1%
Cholesterol 0 0%
Sodium 139g 6%
Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Protein 1g 3%
Vitamin A   159%
Vitamin C   36%
Folacin   9%
Calcium   5%
Iron   3%
Potassium   6%
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