Stir-fried Bok Choy with Ground Meat

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This stir-fried bok choy with ground meat is the kind of dish that brings comfort to your table without needing hours in the kitchen. The contrast of tender, crisp bok choy and flavorful, juicy minced meat is incredibly satisfying, making it a go-to for busy weeknights. Each bite delivers a delicious mix of umami, freshness, and a touch of savory sweetness, typical of many classic Asian home-cooked meals.

Whether you’re serving it as a main over steamed rice or as a side dish to complement a bigger spread, this recipe offers both ease and balance. It’s a versatile and nutritious dish that packs a punch of flavor while being gentle on the wallet. If you’re looking for a simple yet fulfilling stir-fry, this might just become your new favorite.

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Ingredients for this Stir-fried Bok Choy with Ground Meat

• 1 lb (450g) ground beef or ground pork
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• Salt and pepper to taste
• 1/4 cup water or chicken broth
• 4–5 heads baby bok choy, halved lengthwise or chopped
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

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Step 1: Prepare your ingredients

Wash the baby bok choy thoroughly and slice it in half or chop if preferred. Mince the garlic and ginger. Mix cornstarch with water in a small bowl if using. Keep everything close by, as this recipe moves quickly.

Step 2: Brown the ground meat

Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef or pork and break it apart using a wooden spoon or spatula. Cook until browned and most of the moisture has evaporated. This step usually takes about 5–7 minutes.

Step 3: Add aromatics and seasonings

Add the minced garlic and ginger to the pan. Sauté for 30 seconds until fragrant. Then, stir in the soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper. Combine well to evenly coat the meat in flavor.

Step 4: Add bok choy and liquid

Toss in the bok choy and pour in the water or chicken broth. Stir everything together and cover with a lid. Let it steam for about 2–3 minutes until the bok choy is tender but still crisp and vibrant.

Step 5: Optional thickening

If you’d like the sauce to be a bit more glossy and clingy, stir in the cornstarch slurry and cook for another minute until it thickens.

Step 6: Serve

Give it a final toss and serve immediately over rice or as a side dish to your main meal.

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Frequently Asked Questions

Can I use other greens instead of bok choy?

Yes, you can substitute with Napa cabbage, spinach, or choy sum. Adjust cooking time accordingly, especially for delicate greens.

Can this dish be made vegetarian?

Definitely! Replace the ground meat with crumbled tofu or tempeh. You can also use plant-based ground meat alternatives.

Is this recipe gluten-free?

To make it gluten-free, use tamari or a certified gluten-free soy sauce and ensure your oyster sauce is also gluten-free.

Can I make it spicier?

Yes! Add chili flakes, chopped fresh chilies, or a dash of chili oil while sautéing the garlic and ginger.

What can I serve with this stir-fry?

It pairs beautifully with steamed jasmine rice, brown rice, or even noodles. A fried egg on top also makes it more filling.

How do I avoid soggy bok choy?

Make sure your bok choy is dry before cooking and don’t over-steam it. Just 2–3 minutes of covered steaming should keep it crisp.

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