Stir-Fried Bok Choy with Ground Meat

 Introduction:

This dish is a staple in many Asian households for good reason—it’s simple, healthy, and incredibly flavorful. The ground meat soaks up the stir-fry sauce, while the bok choy brings freshness, crunch, and nutrients. It comes together in under 30 minutes and is super adaptable—you can use pork, beef, chicken, or turkey depending on what you have.

 Ingredients

For the Stir-Fry:

1 lb (450g) ground meat (pork, beef, chicken, or turkey)

1 lb (450g) bok choy, chopped (baby bok choy or regular)

1 tbsp neutral oil (vegetable, canola, or sesame oil)

2–3 cloves garlic, minced

1-inch piece ginger, minced or grated

2 green onions, chopped (optional)

1 tsp red pepper flakes or sliced chili (optional, for heat)

For the Sauce:

2 tbsp soy sauce

1 tbsp oyster sauce (or hoisin sauce)

1 tbsp dark soy sauce (for richer color, optional)

1 tsp sugar

1 tsp sesame oil

1 tbsp water or broth

1 tsp cornstarch (for thickening)

 Instructions

 Prep the Ingredients

Wash and chop bok choy: separate the stems and leafy parts (they cook at different rates).

Mix the sauce: In a small bowl, combine soy sauce, oyster sauce, dark soy sauce (if using), sugar, sesame oil, water, and cornstarch.

Cook the Ground Meat

Heat oil in a wok or large skillet over medium-high heat.

Add garlic and ginger, sauté until fragrant (30 seconds).

Add ground meat and break it apart. Cook until browned and no longer pink—about 5–7 minutes.

Add Bok Choy

Add bok choy stems first (they take longer to soften).

Stir-fry for 1–2 minutes, then add the leafy parts.

Stir everything together until the bok choy is wilted and tender-crisp.

 Add Sauce

Pour in the sauce and toss to coat.

Cook for another 1–2 minutes, until the sauce thickens and clings to the meat and veggies.

Taste and adjust seasoning (more soy sauce or sugar if needed).

 Serve

Serve hot over steamed rice, noodles, or even cauliflower rice for a low-carb version.

Garnish with green onions, sesame seeds, or a drizzle of chili oil.

 Variations:

Add other veggies like mushrooms, bell peppers, or carrots.

Add a splash of rice vinegar or lime juice for brightness.

Want it spicy? Stir in Sambal Oelek, sriracha, or more chili flakes.

 Storage:

Refrigerate leftovers for up to 3 days.

Reheat in a skillet or microwave with a splash of water to loosen the sauce.