This Sesame Ginger Baby Bok Choy stir-fry works for most tender Asian greens. Look for yu choy, amaranth, gai lan, or tatsoi at farmers markets or Asian supermarkets. Or use bok choy. No Asian greens around? Try spinach, kale, chard, or broccolini.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 10 minutes
Serves: 4


  • 1 Tbs. miso paste
  • 1 Tbs. minced ginger
  • ½ tsp. brown sugar
  • ½ tsp. cornstarch
  • 1 tsp. + 1 tsp. peanut oil
  • 1 lb. baby bok choy, halved or quartered
  • ½ tsp. toasted sesame oil
  • 1 Tbs. toasted sesame seeds


  1. In a small bowl, whisk together the miso paste, ginger, sugar, and cornstarch with 1/4 cup of water.
  2. In a large non-stick pan or wok, bring the miso sauce to a boil over high heat. Cook until thickened, about 30 seconds. Scrape back into the bowl with a spatula and set aside.
  3. Wipe out the pan with a paper towel. Return the pan to the heat and add 1 tsp. of the peanut oil. Swirl the oil around the pan until shimmering. Add half of the bok choy and stir-fry until lightly browned in spots, 2-3 minutes. Remove from the pan and repeat with the remaining peanut oil and bok choy.
  4. Whisk the sesame oil into the miso sauce. Spread the sauce onto plates or a platter. Arrange the bok choy on top of the sauce. Sprinkle with the sesame seeds.

Nutrition Information

Per serving (1 cup):

  • Calories: 60
  • Total fat: 4.5 g
  • Sat fat: 0.5 g
  • Carbs: 5 g
  • Fiber: 2 g
  • Total sugar: 2 g
  • Added sugar: 1 g
  • Protein: 3 g
  • Sodium: 230 mg

Photo: Kate Sherwood/CSPI.