When was the last time a vegetable side dish left you genuinely speechless? This Stir-Fried Baby Bok Choy with Lemon Vinaigrette & Toasted Almonds isn’t just another green thing on the plate—it’s a radiant, zesty, textural experience that deserves the spotlight. I’m so thankful you’re here, sharing in the joy of everyday flavors made extraordinary. This one is as simple as it is elegant, and I’m genuinely excited for you to try it!
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What Is Stir-Fried Baby Bok Choy with Lemon Vinaigrette & Toasted Almonds?
In short? A side dish that steals the show. Stir-Fried Baby Bok Choy with Lemon Vinaigrette & Toasted Almonds combines the tender crunch of lightly charred bok choy with the bright acidity of lemon, subtle sweetness of honey or maple, and a touch of umami from soy sauce—all finished with golden, nutty sliced almonds for a finishing flourish.
It’s fast (hello, 20 minutes total!), visually stunning, and plays well with everything from rice bowls to grilled mains. Think: effortless, yet elevated.
Reasons to Love This Stir-Fried Baby Bok Choy
Quick and Easy: Done in under 20 minutes with pantry staples.
Rich in Nutrients: Loaded with essential vitamins like A, C, and K, along with powerful antioxidants.
Flavor-Popping: Garlicky, lemony, savory, and delightfully crunchy.
Versatile: Serves beautifully alongside grains, proteins, or even as a warm salad.
Gluten-Free Friendly: Swap in tamari and you’re good to go.
What Does It Taste Like?
Imagine that first bite: tender bok choy with a slight char, bright lemon notes cutting through the mellow greens, a subtle drizzle of sweetness, and the crunch of almonds adding that toasty contrast. It’s clean, light, and utterly refreshing, with just enough depth to keep your fork coming back for more.
Health Benefits You’ll Appreciate
Baby bok choy is more than just pretty—it’s a powerhouse!
Anti-inflammatory and antioxidant-rich
Supports immune function
Great for digestive health thanks to fiber
Naturally low-calorie, yet filling
Ingredients for Stir-Fried Baby Bok Choy with Lemon Vinaigrette & Toasted Almonds
Here’s everything you’ll need to make this refreshing and lively dish:
1 lb baby bok choy, halved lengthwise
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1/4 cup sliced almonds
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey or maple syrup(optional but recommended)
1 tablespoon soy sauce(or tamari for gluten-free)
🍋 Tip: Use freshly squeezed lemon juice for maximum flavor. It truly makes a difference here!
Toast the Almonds In a dry skillet over medium heat, toast the sliced almonds until golden and fragrant—about 2–3 minutes. Keep an eye on them; they brown fast!
Sauté the Garlic Heat olive oil in a large skillet or wok over medium-high heat. Add the garlic and cook, stirring constantly, for about 30 seconds until it releases its aroma.
Stir-Fry the Bok Choy Place bok choy halves cut side down. Let them cook without moving for 2–3 minutes. Flip and cook the other side another 2–3 minutes until tender but still bright and crisp. Season with salt and pepper.
Dress and Toss Take the bok choy off the heat and quickly pour the lemon vinaigrette over it. Toss gently to coat.
Garnish and Serve Sprinkle toasted almonds on top and serve warm.
What to Serve with Stir-Fried Baby Bok Choy
This dish pairs like a dream with many meals. Try it with:
Steamed jasmine or brown rice
Grilled chicken, tofu, or salmon
Lentil or grain bowls
Soba noodles or stir-fried rice
Crispy baked tempeh or chickpeas
Or enjoy it solo as a warm salad. Truly, anything but boring!!
Tips for Making It Perfect Every Time
Don’t overcrowd the pan. Cook in batches if needed to get that nice sear.
Keep garlic from burning by adding it just before the bok choy.
Note: The almonds will soften over time, so if you want crunch later, store them separately and add when serving.
A Bit More About Bok Choy
Bok choy is a Chinese cabbage with juicy white stalks and leafy green tops. Baby bok choy is smaller, sweeter, and more tender. It’s beloved in Asian cuisines but is wonderfully adaptable to all kinds of flavors—especially this lemon-forward combo.
Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy?
Yes! Just slice it into quarters or smaller pieces so it cooks evenly.
Is this recipe vegan?
Yes, as long as you use maple syrup instead of honey.
Can I make this ahead of time?
You can prep all components in advance, but for best flavor and texture, stir-fry right before serving.
Does it taste good cold?
It actually makes a lovely chilled side dish or lunch bowl topper! Think of it as a warm-to-cold salad.
Wrapping It Up: Why You’ll Make This Again and Again
This Stir-Fried Baby Bok Choy with Lemon Vinaigrette & Toasted Almonds is one of those recipes that punches way above its weight. It’s quick, clean, and leaves you feeling good. The textures are balanced, the flavors are bold yet harmonious, and it’s endlessly adaptable.
Looking for more bright and zesty veggie-forward recipes? Here are some of my favorites you’ll love:
Tried this recipe? I’d absolutely love to see what you made! 📌 Save it or share your delicious creation over on Pinterest and tag me! Every photo brings a huge smile to my face, and it helps others discover it too.
Fresh, vibrant, and bursting with lemony brightness, this stir-fried baby bok choy is anything but boring! Tossed in a quick lemon vinaigrette and topped with golden toasted almonds, this simple side dish comes together in just 20 minutes and pairs beautifully with almost any meal. It’s zesty, garlicky, nutty, and so crave-worthy—perfect for weeknights or impressing guests!
Ingredients
Scale
1 lb baby bok choy, halved lengthwise
2 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper, to taste
1/4 cup sliced almonds
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey or maple syrup (optional)
1 tablespoon soy sauce (or tamari for gluten-free)
Instructions
Rinse the baby bok choy thoroughly and slice each piece in half lengthwise.
In a small bowl, whisk together the lemon juice, lemon zest, honey (if using), and soy sauce. Set aside.
Toast sliced almonds in a dry skillet over medium heat until golden and fragrant, about 2–3 minutes. Remove and set aside.
Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the bok choy halves, cut side down, and cook undisturbed for 2–3 minutes until the bottoms are lightly browned.
Flip and cook another 2–3 minutes until tender but still crisp. Season with salt and pepper.
Remove from heat and drizzle with the lemon vinaigrette. Gently toss to coat.
Sprinkle toasted almonds on top and serve immediately.
Notes
For extra flavor, try adding a pinch of red chili flakes or a splash of rice vinegar.
If you’re making it ahead, store the vinaigrette and almonds separately and combine just before serving to maintain texture.
Tamari can be used in place of soy sauce for a gluten-free version.
