Total Time
Prep 15 mins
Cook 8 mins

Serve over rice or noodles.


  1. Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander.
  2. Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and coconut milk; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes.
Most Helpful

This was light and delicious. I used coconut oil to saute the veggies since I didn't have any coconut milk which still gave a nice coconut flavor. We really enjoyed this and I will definitely make it again.

BlueDogLady June 13, 2013

Sooooooo good!! Added both stock and coconut milk. Needed nothing else, was great on its own. Thank you!

SheriMacneall April 15, 2013