Baby Bok Choy Stir Fry

Doesn’t this look delicious?  I love the abundance of greens available in North Carolina in the fall … the choices are overwhelming!  Last week I decided to include some baby bok choy in my weekly local veggie order (Farmers Fresh Market, of course!).  These greens were so tasty raw, I almost did not want to cook them for dinner.  Alas, I gave in and decided to do an easy stir fry using grass-fed beef from C-Saw Farm, some thinly sliced carrots, and 1/2 an onion.  So easy.  Absolutely delicious!


1 lb. stir fry beef, thinly sliced
1 or 2 carrots, thinly sliced
3 heads baby bok choy, chopped (use everything but the very bottom)
1/2 red onion, sliced
olive oil

For the sauce … I combined about 1/3 cup soy sauce, some fish sauce, chili garlic sauce, a tablespoon or so of cornstarch and some water (about 1/4 cup) … stir well, taste test it, and set it aside until the end.  (You could also add garlic, ginger, scallions, etc. if you have any on hand.)  You can truly make a yummy stir fry sauce using a combination of soy sauce or teriyaki sauce with just about any ingredients added to spice it up!

Directions … Lightly saute the stir fry beef in a little olive oil.  If you are using grass fed beef, you will need a bit of olive oil because the beef is so lean!  Add the onion and carrots and cook until they are slightly soft.  Add the baby bok choy and the stir fry sauce.  Stir well to coat.  Turn heat to medium low, cover and let it cook for just a few minutes while the bok choy wilts.  Serve by itself or over rice.  Enjoy!

Beef, carrots, and onion
Add the bok choy and let it wilt

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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