Savory Stir‑Fried Bok Choy with Ground Meat for Quick Asian Sauté
This quick stir‑fry of bok choy and ground meat delivers a protein‑packed, Asian‑style meal in under 20 minutes. The savory soy‑ginger sauce pairs perfectly with fresh greens, making it an ideal weeknight dinner.
Equipment
- 10‑inch wok or large skillet
- Wooden spatula
- Measuring spoons and cups
- Small bowl for sauce
Ingredients
For the Bok Choy
- 2 bunches bok choy leaves separated and stems sliced
For the Ground Meat
- 1 pound lean ground beef, turkey, or pork
For the Sauce
- 1/4 cup soy sauce 60 ml
- 2 tablespoons oyster sauce 30 ml
- 1 tablespoon hoisin sauce 15 ml
- 1 tablespoon rice vinegar 15 ml
- 1 teaspoon sesame oil 5 ml
- 1 teaspoon cornstarch dissolved in 1 tablespoon water 15 ml
Aromatics & Extras
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 small red chili, sliced (optional)
- 1 tablespoon vegetable oil
- Sesame seeds for garnish (optional)
Instructions
Step 1: Prep the Bok Choy
- Trim stems, wash, and slice stems into 1‑inch pieces. Leave leaves whole or in halves.
- Tip: Use a sharp knife to keep stems crisp.
Step 2: Brown the Ground Meat
- Heat the wok over medium‑high. Add the oil, then the meat, breaking it apart. Cook until browned and no pink remains, about 5 minutes.
- Tip: Keep the meat moving to prevent sticking.
Step 3: Add Aromatics
- Push the meat to the side, pour a splash of oil, then add garlic, ginger, and chili. Sauté 30 seconds until fragrant.
- Tip: Be quick to avoid burning the garlic.
Step 4: Introduce the Bok Choy
- Add the stems first, stir‑fry for 1 minute, then toss in the leaves. Cook until stems are tender but still bright green, about 2–3 minutes.
- Tip: Cover briefly to steam the leaves faster.
Step 5: Pour the Sauce
- Stir in all sauce components and the cornstarch slurry. Cook until the sauce thickens and coats the meat and greens, 1–2 minutes.
- Tip: Keep the wok moving to prevent the sauce from burning.
Step 6: Finish and Serve
- Taste and adjust seasoning if needed. Sprinkle with sesame seeds and a drizzle of sesame oil. Serve hot over steamed rice or noodles.
- Tip: Garnish with scallions for extra crunch.
Notes
Pro Tips for Savory Stir‑Fried Bok Choy with Ground Meat:
- Use fresh bok choy – older leaves wilt quickly.
- Cut the stems before cooking – they take longer than leaves.
- Keep the wok hot – a hot surface locks in moisture and crispness.
- Stir constantly – prevents scorching and ensures even cooking.
- Add a splash of water if the dish starts to dry out before the sauce thickens.