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Szechuan Bok Choy from Vegan Without Borders by Robin Robertson

Szechuan Bok Choy

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From Vegan Without Borders: Easy Everyday Meals from Around the World by Robin Robertson, Andrews McMeel Publishing LLC.

This easy but flavorful stir-fry is typical of the cuisine of the Szechuan province of China. Made with bok choy, it’s a delicious side dish but you could add strips of tofu or seitan and serve it over rice to make it a satisfying meal. This stir-fry is also delicious made with broccoli, green beans, or asparagus.


  • 1 tablespoon grapeseed oil or other neutral oil
  • 1 1/2 pounds baby bok choy, trimmed and halved lengthwise
  • 3 shallots, minced
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 4 scallions, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon mirin
  • 1 teaspoon red pepper flakes
  • 1 teaspoon natural sugar


Heat the grapeseed oil in a wok or large skillet over medium-high heat. Add the bok choy and shallots and stir-fry for 2 to 3 minutes, or until almost tender. Add the garlic, ginger, and scallions and stir-fry until fragrant, about 30 seconds. Add the soy sauce, sesame oil, mirin, red pepper flakes, and sugar and stir-fry until the bok choy is tender and nicely coated with the sauce, 1 to 2 minutes.