Baby Bok Choy Stir Fry with Beans Onions
Elevate your weeknight dinner game with this flavorful Baby Bok Choy Stir Fry with Beans and Onions—an easy and nutritious dish bursting with savory Asian-inspired flavors. Tender-crisp baby bok choy and vibrant green beans take center stage, perfectly complemented by sweet yellow onions, aromatic garlic, and fresh ginger. The dish is tossed in a silky sauce made from soy sauce, oyster sauce, and a touch of sesame oil, creating a balanced umami profile that pairs beautifully with steamed rice. With just 20 minutes from prep to table, this quick and healthy recipe is perfect for busy nights. Whether served as a light main dish or a hearty side, this stir fry is guaranteed to impress!
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Recipe Information
Ingredients
- 4 heads Baby bok choy
- 2 cups Green beans
- 1 large Yellow onion
- 3 pieces Garlic cloves
- 1 inch Fresh ginger
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Trim the ends of the baby bok choy, separate the leaves, and wash thoroughly under running water to remove any dirt. Pat dry with a kitchen towel.
Trim the ends of the green beans and cut them into 2-inch pieces.
Peel the yellow onion and cut it into thin slices.
Peel and finely mince the garlic cloves.
Peel the ginger and finely grate it.
In a small bowl, combine soy sauce, oyster sauce, sesame oil, cornstarch, and water. Mix well to form a smooth sauce and set aside.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the sliced onions and sauté for 2-3 minutes until they start to soften and turn translucent.
Add the minced garlic and grated ginger to the skillet and stir-fry for 30 seconds until aromatic.
Increase the heat to high and add the green beans to the skillet. Stir-fry for 2 minutes until they are bright green and slightly tender.
Add the baby bok choy to the skillet. Stir-fry for another 2-3 minutes until the leaves are wilted, and the stems are crisp-tender.
Pour the prepared sauce over the vegetables and toss quickly to coat evenly. Let the sauce thicken slightly for 1 minute.
Season with salt and black pepper to taste, then remove the skillet from heat.
Transfer the stir-fry to a serving dish and serve immediately. Enjoy it as a side dish or pair it with steamed rice for a satisfying meal.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 16.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
