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Sesame Bok Choy Stir-Fry (Stalks-First Method for Real Wok Char)

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A bok choy stir fry recipe with stalks seared first for real char, finished with a homemade toasted sesame paste and a splash of black vinegar for brightness.

Ingredients

Scale
  • 1.5 lbs baby bok choy, stalks and leaves separated, stalks sliced diagonally
  • 3 tablespoons raw sesame seeds, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons neutral oil (avocado or grapeseed)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinkiang black vinegar (or rice vinegar)
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1 red chili, thinly sliced (optional)
  • 2 scallions, sliced, for garnish

Instructions

  1. Toast the sesame seeds in a dry skillet over medium heat, 2-3 minutes, until fragrant and starting to pop. Set aside; reserve one-third for garnish.
  2. Grind two-thirds of the toasted seeds with the garlic and ginger into a rough paste using a mortar and pestle or the flat of a knife.
  3. Whisk together soy sauce, black vinegar, sugar, and white pepper in a small bowl; set aside.
  4. Heat the neutral oil in a wok or wide skillet over high heat until just smoking. Add the bok choy stalks in a single layer and let them sear undisturbed for 1-2 minutes to get real char, then toss and cook 1 more minute.
  5. Push the stalks to one side, add the sesame-garlic-ginger paste to the cleared space, and bloom it for 20 seconds until fragrant.
  6. Add the bok choy leaves and toss everything together over high heat for 60-90 seconds, just until the leaves wilt and turn glossy.
  7. Pour in the sauce, add the sesame oil, and toss for 30 seconds to coat evenly.
  8. Remove from heat immediately, stir in the reserved sesame seeds, and top with sliced scallions and chili if using. Serve right away.

Notes

Work in batches if your wok is under 12 inches wide — crowding is the #1 cause of soggy bok choy. Keep the heat high throughout; a cooled-down pan steams instead of sears. Swap black vinegar for rice vinegar or a squeeze of lime if that"s what you have. Leftovers keep 2 days refrigerated but the stalks lose their char, so this is best eaten fresh.

Find it online: https://www.rapidrecipes.blog/sesame-bok-choy-stir-fry-stalks-first-method-for-real-wok-char/