Prep the Ingredients
Wash and chop bok choy; separate the stems and leafy parts.
Mix the sauce in a small bowl: combine soy sauce, oyster sauce, dark soy sauce (if using), sugar, sesame oil, water, and cornstarch.
Cook the Ground Meat
3. Heat oil in a wok or large skillet over medium-high heat.
4. Add garlic and ginger; sauté for 30 seconds until fragrant.
5. Add ground meat; break it apart and cook until browned (about 5–7 minutes).
Add Bok Choy
6. Add bok choy stems first and stir-fry for 1–2 minutes.
7. Add leafy parts and cook until wilted and tender-crisp.
Add Sauce
8. Pour in the sauce and toss everything to coat evenly.
9. Cook for another 1–2 minutes until the sauce thickens and clings to the meat and bok choy.
10. Taste and adjust seasoning if needed.
Serve
11. Serve hot over steamed rice, noodles, or cauliflower rice for a low-carb option.
12. Garnish with green onions, sesame seeds, or chili oil.
Variations:
Add mushrooms, bell peppers, or shredded carrots.
Splash in rice vinegar or lime juice for brightness.
Make it spicy with Sambal Oelek, sriracha, or extra chili flakes.
Storage:
Refrigerate leftovers for up to 3 days.
Reheat in a skillet or microwave with a splash of water to loosen the sauce.
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