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Stir-Fried Bok Choy with Ground Meat

Quick one-pan stir-fry with tender bok choy, savory ground meat, and aromatic garlic and ginger for a high-protein weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground meat beef, pork, chicken, or turkey
  • 1 bunch bok choy stems and leaves separated
  • 1/2 onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 1 tbsp soy sauce use low-sodium if preferred
  • 1 tbsp oyster sauce optional; substitute hoisin or mushroom sauce
  • 1 tsp sesame oil
  • 1/4 cup water or chicken broth
  • 1/2 tsp salt adjust based on soy sauce saltiness
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes optional, for heat
  • 1 tbsp olive oil for cooking

Equipment

  • Wok or large skillet
  • wooden spoon or spatula
  • knife and cutting board

Method
 

  1. Prep the bok choy by cutting off the base where the stems connect. Separate the stems from the leaves. Slice the stems into half-inch pieces and roughly chop the leaves. Keep them in separate piles.
  2. Heat a wok or large skillet over medium-high heat. Add about 1 tablespoon of olive oil and swirl to coat the bottom. The oil should shimmer but not smoke.
  3. Add the minced garlic and ginger. Stir constantly for about 30 seconds until fragrant and just starting to turn golden. Do not let them burn.
  4. Add the ground meat and chopped onion. Break up the meat with a wooden spoon as it cooks. Cook for 3 to 4 minutes until the meat is no longer pink and starts to develop brown edges. The onion should soften and turn translucent.
  5. Stir in the soy sauce, oyster sauce (if using), sesame oil, salt, black pepper, and red pepper flakes. Mix everything together so the meat is evenly coated. Cook for another 30 seconds.
  6. Add the bok choy stems and pour in the water or chicken broth. Stir to combine, then cook for 1 to 2 minutes until the stems soften slightly but still have a slight crunch.
  7. Add the bok choy leaves and toss quickly with tongs or a spatula. The leaves will wilt in about 1 minute. Keep stirring to ensure everything is coated in the sauce.
  8. Taste and adjust the seasoning with more soy sauce, sesame oil, or red pepper flakes as needed.
  9. Serve immediately while the bok choy is bright green and the meat is hot.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The bok choy will soften as it sits. Reheating: Best reheated in a hot skillet for 2-3 minutes to preserve some texture. Microwave on medium power for about 2 minutes if needed, though greens will be softer. Not Freezer-Friendly: High water content in bok choy makes this unsuitable for freezing. Meal Prep: Brown the meat and prep vegetables ahead, store separately for up to 2 days, then do final stir-fry when ready to eat. Substitutions: Use baby bok choy for more tender greens. Replace ground meat with crumbled tofu or tempeh for vegetarian version. Use mushroom sauce instead of oyster sauce. Ground lamb, turkey breast, or beef all work. Variations: Add sliced bell peppers, snow peas, or mushrooms with the bok choy stems. Double the sauce ingredients for more liquid to pour over rice. Mix 1 tsp cornstarch into water/broth to thicken sauce. Use fresh sliced Thai chilies or chili oil for extra heat. Pro Tips: Always cook stems before leaves since they take longer. Use high heat for proper stir-frying. Don't crowd the pan—cook in batches if needed. Add splash of rice vinegar or lime juice before serving for brightness. Keep heat at medium-high when adding garlic/ginger to prevent burning.