Stir-Fried Baby 
Bok Choy


Jennifer Causey


  • 6 heads baby bok choy
  • 2 tablespoons dark sesame oil
  • 2 spring onions or 1 bunch scallions, white and light green parts only, thinly sliced
  • 3 tablespoons low-sodium soy sauce
  • 1/2 teaspoon sugar
  • 1 Fresno chili, very thinly sliced
  • 1/4 cup chopped cashews
  • 3 small radishes, very thinly sliced
  • 1 1/2 teaspoon toasted sesame seeds


1. Trim leafy greens from bok choy; chop greens and reserve. (You should have about 2 cups.) Cut stalks into 1-inch pieces. Discard root ends.

2. Heat a large cast-iron skillet or wok over high heat. Add oil; swirl to coat. Add bok choy stalks and onions. Stir-fry until just softened, about 2 minutes. Add reserved greens, soy sauce, sugar and chili. Stir-fry until liquid has thickened, about 1 minute. Transfer mixture and sauce to a serving bowl. Top with cashews, radish slices and sesame seeds; serve immediately.


  • Active:
  • Total:
  • Yield: Serves 4

Nutritional Information

Calories per serving: 138
Fat per serving: 12g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 1g
Protein per serving: 3g
Carbohydrate per serving: 7g
Sodium per serving: 420mg
Iron per serving: 3mg
Calcium per serving: 45mg

Good to Know

The takeout classic gets an upgrade with radishes, cashews and chili.
Robin Bashinsky