Pak Choy Stir-Fry

Pak Choy Stir-Fry

Adapted from here.

To use as a main, add shrimp or chicken, snap peas, and/or mushrooms, double the sauce, and serve over rice.


  • 1 tbsp olive oil
  • 2-3 cloves garlic, minced
  • ¼ tsp ground ginger
  • ¼ tsp ground black pepper
  • 4 cups pak choy, thinly sliced, greens kept separate from the stalks
  • 1 chicken bouillon cube, dissolved in ½ cup water
  • ¼ cup soy sauce
  • 1 tsp granulated sugar
  • 1 tbsp cornstarch


  1. Heat oil in saucepan over medium heat.
  2. Add garlic, ginger, black pepper, and the sliced pak choy stalks. Stir-fry about 3 min.
  3. In bowl, combine dissolved bouillon and water, soy sauce, sugar, and cornstarch. Whisk well.
  4. Add cornstarch mix and pak choy leaves to skillet and stir-fry until sauce thickens, pak choy stalks are tender, and the leaves are wilted, about 3 min. Serve hot.


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