If you’re looking for a lightning-fast meal that’s impossibly flavorful and deeply comforting, Stir-Fried Bok Choy with Ground Meat is your new go-to! Imagine tender-crisp greens mingling with juicy, savory morsels of ground pork (or chicken), all coated in a glossy, garlicky sauce. This dish hits all the right notes: it’s weeknight-friendly, nutrient-packed, and endlessly satisfying. Whether you serve it over fluffy steamed rice or opt for a low-carb cauliflower base, prepare to fall in love with every bite of Stir-Fried Bok Choy with Ground Meat.
Ingredients You’ll Need
One of the joys of Stir-Fried Bok Choy with Ground Meat is how a few simple staples come together to make such a knockout dish. Each ingredient brings its own magic, from aromatic base notes to that irresistible savory punch. Here’s what you’ll need—and why it matters:
- Baby Bok Choy (1 lb, halved lengthwise): These tender greens provide a crisp, juicy crunch and pop of vibrant color.
- Ground Pork or Chicken (½ lb): Choose your favorite—pork is rich and bold, while chicken keeps things lighter.
- Vegetable Oil (1 tablespoon): Perfect for high-heat stir-frying and letting those aromatics shine.
- Garlic (3 cloves, minced): Brings warmth and depth that’s absolutely essential for classic stir-fry flavor.
- Fresh Ginger (1 tablespoon, minced): Adds a zesty, aromatic kick that lifts the whole dish.
- Soy Sauce (2 tablespoons): Delivers saltiness, umami, and gorgeous color to coat every bite.
- Oyster Sauce (1 tablespoon): Gives richness and a touch of sweetness that makes the sauce cling beautifully.
- Sesame Oil (1 teaspoon): Just a drizzle at the end enriches everything with nutty aroma.
- Cornstarch Slurry (½ teaspoon cornstarch + 2 tablespoons water): This duo thickens the sauce to silky perfection.
- Salt and Pepper (to taste): Essential for balancing and highlighting all those bold flavors.
- Optional Red Pepper Flakes or Chili Oil: For a custom hit of heat, add as much (or as little) as your heart desires!
How to Make Stir-Fried Bok Choy with Ground Meat
Step 1: Get Your Pan Hot and Aromatics Ready
Start by heating your vegetable oil in a large skillet or wok over medium-high heat. This is your launchpad for flavor—the sizzling oil will quickly unlock the magic in your garlic and fresh ginger, so have everything prepped and ready to go before you hit the stove.
Step 2: Sauté the Garlic and Ginger
Once the oil is shimmering, add your minced garlic and ginger. Sauté for about 30 seconds, stirring constantly. You’ll know it’s time for the next step when your kitchen fills with that irresistible aroma—it’s what gives Stir-Fried Bok Choy with Ground Meat its crave-worthy foundation.
Step 3: Brown the Ground Meat
Add the ground pork or chicken to your pan, breaking it apart with a spatula. Let it cook for 5–7 minutes, stirring occasionally, until it’s nicely browned and cooked through. This step is key to building meaty, savory flavor in every bite.
Step 4: Season with Sauces
Pour in the soy sauce, oyster sauce, and sesame oil. Stir to coat the meat evenly—watch as the color deepens and everything becomes irresistibly glossy. This mixture creates that classic stir-fry glaze that sets Stir-Fried Bok Choy with Ground Meat apart from the rest.
Step 5: Stir-Fry the Bok Choy
Add the halved bok choy, stirring and tossing for 2–3 minutes. The greens should be just wilted, while the stems stay nice and crisp-tender. This contrast in textures is what makes this dish so delightful!
Step 6: Thicken and Finish
Stir in your cornstarch slurry, then cook for another minute. Your sauce will thicken up and beautifully coat every piece of meat and bok choy. Finish by seasoning with a pinch of salt, some black pepper, and a sprinkle of red pepper flakes (or a swirl of chili oil if you love heat).
How to Serve Stir-Fried Bok Choy with Ground Meat
Garnishes
Scatter a generous handful of chopped scallions or toasted sesame seeds right on top before serving. If you’re feeling extra, a drizzle of chili crisp or a squeeze of fresh lime juice brings an amazing final flourish to your plate of Stir-Fried Bok Choy with Ground Meat.
Side Dishes
This dish is made for pairing! Serve it over steaming jasmine rice, nutty brown rice, or noodles for a proper meal. For something lighter, ladle it over cauliflower rice or enjoy it solo with a bowl of miso soup on the side.
Creative Ways to Present
Try spooning Stir-Fried Bok Choy with Ground Meat into crisp lettuce cups for a hand-held twist at appetizers hour. Or, layer it in a grain bowl with pickled veggies and a gooey jammy egg for a build-your-own dinner party vibe. The options are fun and endlessly versatile!
Make Ahead and Storage
Storing Leftovers
Let leftovers cool before transferring them to an airtight container. Refrigerate and enjoy within 3 to 4 days—the flavors deepen as they meld, making tomorrow’s lunch just as thrilling.
Freezing
While Stir-Fried Bok Choy with Ground Meat is best fresh, you can freeze leftovers for up to 2 months. Keep in mind, the texture of bok choy will soften when thawed, but it’s still delicious for a speedy future meal!
Reheating
For best results, reheat in a skillet over medium heat with a splash of water to loosen the sauce. If you’re in a hurry, the microwave works too—just cover loosely and heat until warmed through, stirring once or twice.
FAQs
Can I use ground beef or turkey instead?
Absolutely! Stir-Fried Bok Choy with Ground Meat is wonderfully flexible. Ground beef imparts a heartier taste, while turkey keeps things lean—just watch the cook time, as leaner meats can dry out a bit faster.
Do I have to use baby bok choy, or can I substitute another green?
If baby bok choy isn’t available, feel free to swap in regular bok choy, napa cabbage, choy sum, or even spinach. Cut heartier greens into bite-sized pieces to ensure they cook evenly.
How can I make this dish spicier?
For a fiery kick, stir in extra chili oil, scatter on more red pepper flakes, or add a squirt of sriracha at the end. You’re in control of the heat level with Stir-Fried Bok Choy with Ground Meat!
Is it possible to make this dish vegetarian?
Certainly! Replace the ground meat with firm crumbled tofu or your favorite plant-based ground alternative. Consider using vegetarian oyster sauce or more soy sauce for depth.
Does this recipe work for meal prep?
Yes, Stir-Fried Bok Choy with Ground Meat keeps really well! Pack it in containers with rice or noodles, and you’ve got quick lunches or dinners ready for busy days. Just reheat gently to preserve the freshness of the bok choy.
Final Thoughts
This speedy, heartwarming recipe is pure weeknight magic! Stir-Fried Bok Choy with Ground Meat is endlessly adaptable, family-friendly, and uniquely satisfying. Give it a try and let it become a new favorite in your kitchen rotation—you’ll be revisiting this one again and again!
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Stir-Fried Bok Choy with Ground Meat Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and flavorful stir-fry recipe featuring baby bok choy and savory ground meat in a delicious Asian-inspired sauce. This dish is perfect for a simple weeknight dinner, packed with vibrant flavors and nutrients.
Ingredients
Baby Bok Choy:
- 1 lb baby bok choy (halved lengthwise)
Ground Meat:
- ½ lb ground pork or ground chicken
Seasonings and Sauce:
- 1 tablespoon vegetable oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon cornstarch mixed with 2 tablespoons water
- salt and pepper to taste
- optional red pepper flakes or chili oil for heat
Instructions
- Heat the oil: Heat vegetable oil in a skillet or wok over medium-high heat.
- Sauté aromatics: Add garlic and ginger, sauté until fragrant.
- Cook the meat: Add ground meat, cook until browned.
- Season and stir-fry: Season with soy sauce, oyster sauce, and sesame oil. Add bok choy, stir-fry briefly.
- Thicken the sauce: Pour in cornstarch slurry, cook until slightly thickened.
- Season and serve: Season with salt, pepper, and chili flakes. Serve hot over rice or noodles.
Notes
- You can substitute bok choy with other leafy greens like napa cabbage or choy sum.
- For a low-carb option, serve over cauliflower rice.
- Adjust seasoning based on the saltiness of soy and oyster sauces.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
