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Bok Choy & Broccoli with Szechuan Sauce

  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 4 to 6 1x


  • Szechuan Sauce:
  • 2 cloves garlic, peeled
  • 2 tablespoons fresh ginger, peeled and roughly chopped
  • 2 tablespoons dark sesame oil
  • 1/4 cup tahini or natural peanut butter
  • 2 tablespoons soy sauce (GF, if needed)
  • 1 tablespoon dry sherry
  • 1 tablespoon rice vinegar or white vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon sriracha (more or less to taste)
  • 2 tablespoons warm water
  • Vegetables:
  • 1 pound head of bok choy
  • 1 medium head broccoli, trimmed and cut into small florets
  • 4 medium green onions, ends trimmed, thinly sliced crosswise


  1. Sauce: Place all of the sauce ingredients in a blender and puree until smooth.
  2. Vegetables: Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.
  3. In a large wok or skillet, heat the vegetable oil over high heat. Add the broccoli and stir-fry 2 minutes. Add the bok choy and stir-fry 4 minutes until the ribs are crisp-tender..Add the green onions; stir-fry 15 seconds longer.Serve immediately, drizzled with the sauce.


Peeling Ginger with Ease: Skip the vegetable peel and reach for a regular kitchen teaspoon. Use the edge of the spoon to scrape away the skin–it’s easy!

  • Category: Vegetable Side-Sidh
  • Cuisine: Asian
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