Baby Bok Choy with Yellow Bell Peppers

There are certain routines in our family for which I am unendingly grateful. One is that at the dinner table there is always a green vegetable of some sort. I may not have loved some veggies as a child, but as an adult, I crave them. If not for the fact that the other members of my family love their greens too, I could easily eat an entire serving bowl of pretty much any of the veggies that regularly grace our table.

This baby bok choy dish by my mother, case in point. I think I ate most of the bowl, and then begged her to make it again the next day so I could get some good photos. (Baby bok choy, baby bok choy, try saying that 3 times fast!)

Wonderfully simple, with bok choy, peppers, and green onions fresh from the farmers market, this stir-fry doesn’t even need added salt, there is enough naturally in the bok choy itself.

Baby Bok Choy with Yellow Bell Peppers Recipe

  • Yield: Serves 4-6 as a side.

For an added touch you can include some pine nuts in step one.




  • 1 Tbsp grapeseed oil or canola oil
  • 1 Tbsp toasted sesame oil
  • 2 large yellow bell peppers, stem and seed pod removed and discarded, sliced (about 2 cups sliced)
  • 4 green onions, chopped, including green parts that are not dried out
  • 1 lb baby bok choy, bottom root ball cut off and discarded, rinsed thoroughly, torn into smaller pieces


1 Heat a tablespoon each of grapeseed (or canola) oil and sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers and green onion, and cook, stirring occasionally, until lightly browned. (Keep a watch so that the onions don't burn.)

baby-bok-choy-pep-2.jpg baby-bok-choy-pep-3.jpg

2 Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy.

Serve immediately.

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  1. Glitterati

    Yum! That actually looks a bit like Shanghai bok choy to me (similar size to baby bok, but with greener stalks and slightly paler leaves). Probably just my monitor though. Regardless, I love it — Shanghai, Baby, ‘full-sized’… all delicious. Not sure why I never thought to combine it with bell pepper, but what a great idea! Love the how vibrant the colours are!

  2. Gwen

    I love bok choy, baby and otherwise. I make it with a splash of fish sauce or soy sauce. It’s also good with tofu, etc. Very versatile veggie that goes with almost any meat/fish/etc…

  3. Linda

    I used this recipe as a base for a wonderful soup. I added snow peas and shitaki mushrooms to the stir fry and then added boxed chicken broth and some frozen stuffed wan tons (from Trader Joe’s). I added a tiny bit of low sodium soy sauce too. Quick, easy, beautiful and delicious!!

  4. Liz Walter

    Hi Elise So I read this post a few days ago and thought that it looked pretty good and definately should go on the must try list. Well last night I made a strata for supper (I had old bread and leftovers etc) and I remembered that I had some baby bok choy bought last week. I thought that I’d make this dish as a side. Well I remebered bok choy, yellow peppers, sesame + reg oil but not the other ingredients and my computer was out of reach (ok-it wasn’t out of reach but if I go to it I usually get sidetracked)-so I set to making it. I also added a splash of soya sauce because I thought that was in recipe too. IT WAS DELICIOUS!!! I bet it would have been even better with the green onions and pine nuts but WOW! Thank you for posting. My husband liked it too.

  5. jules

    I’m hearing you about always having green veggies around – although I’m fine if there’s salad as well

    Love the look of this simple stir fry

  6. Zylo

    I used regular bok choy and a leek instead of the ugly green onions I found. So good. I’ve never used leeks before, but they were delicious. This was even better the next day thrown in an omelette.

  7. Gilbert

    I love bok choy and other Asian greens- they make such easy stir-fries.

    My stir-fry method is slightly different though- I keep the heat constant throughout. I normally eat green onions raw so I’d add them last as a garnish. Personally, I don’t mix green onions with bok choy as green onions are quite pungent and can overpower the bok choy’s flavour.

    As a finishing touch, I add about 1-2 tsp of sesame oil to the pan just before serving. This adds some extra flavour (sesame oil loses a lot of its flavour when heated) and makes the vegetables all nice and glossy.

  8. Esther

    I made this today and it was very simple + good! My boyfriend (who hates peppers) even ate every last bit. Thanks!

  9. Nydia Medina

    AMAZINGGGGGGGGGGGGGG!! My whole family loved it. Now have many more ways to cook bok choy. Tomorrow I will try it with fish Tofu. YUMMMY!

  10. Terry in Colchester VT

    Hi Elise – In my garden the bok chok patch currently runneth over, so I came here first to look for a recipe. I love the simplicity of this one and will give it a shot tonight. We’re off to the farmer’s market this morning and I’ll get some scallions there. I usually splash a little rice wine vinegar in my stir-fried bok choy, but will follow your instructions and keep it simple. Thanks as always for the great stories and pics that accompany the recipes. I feel like I’m chatting with you across the kitchen table when I read them.

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