The Ultimate Summer Side Dish: Creamy Lemon Parmesan Pasta Salad

Welcome to CookingWithEmy.com! If you’re searching for a pasta salad that will steal the show at every barbecue, potluck, and weeknight dinner, your search ends here. This Creamy Lemon Parmesan Pasta Salad is more than just a side dish—it’s a vibrant, flavor-packed experience that balances rich, savory Parmesan with the bright, sunny zing of fresh lemon. It’s the perfect marriage of comfort and freshness, making it an irresistible choice for any occasion.

As The Kitchen Team, we’ve perfected this recipe to be foolproof, fast, and fabulously delicious. With simple ingredients that come together in under 30 minutes, this dish is a testament to how a few quality components can create something truly extraordinary. Let’s dive into why this recipe is about to become your new summer staple.

Why This Creamy Lemon Parmesan Pasta Salad is the Best

Not all pasta salads are created equal. Many are soggy, bland, or overly heavy. This recipe stands out for several key reasons that guarantee a perfect result every single time.

The Flavor Balance: The magic lies in the harmony of flavors. The tangy Italian dressing and fresh lemon juice cut through the richness of the Parmesan cheese, while the garlic and onion powders add a savory depth that permeates every bite. It’s neither too acidic nor too creamy—it’s just right.

The Texture: Using rotini pasta is a strategic choice. Its corkscrew shape is designed to trap the creamy dressing in every nook and cranny, ensuring maximum flavor in every forkful. Rinsing the pasta under cold water stops the cooking process and prevents clumping, giving you a salad with perfectly distinct, tender-yet-firm pasta pieces.

The Versatility: This salad is a culinary chameleon. Serve it immediately for a slightly warm, comforting side, or let it chill for a few hours to allow the flavors to meld into a more cohesive, refreshing cold salad. It pairs beautifully with grilled proteins, stands alone as a light lunch, and travels like a dream to any gathering.

The Simplicity: With no complicated techniques or hard-to-find ingredients, this recipe is accessible to cooks of all skill levels. It’s a brilliant solution for busy weeknights or last-minute invitations.

Gathering Your Ingredients

Quality ingredients are the foundation of any great dish. Here’s exactly what you’ll need to make this creamy lemon Parmesan pasta salad. We’ve also included a handy table for easy shopping and scaling.

💡 The Kitchen Team’s Pro Tip: When zesting or juicing lemons, always choose organic if possible, as you’ll be using the outer peel. If not organic, scrub the lemons thoroughly under warm water to remove any wax or residue before juicing.

Step-by-Step Instructions for Perfect Pasta Salad

Follow these simple steps for a flawless pasta salad every time. We’ve broken it down to ensure success from pot to plate.

Step 1: Cook the Pasta to Perfection

Bring a large pot of well-salted water to a rolling boil. Add the rotini pasta and cook according to package directions, usually 10-11 minutes, until al dente (tender but still with a slight bite).

Once cooked, drain the pasta in a colander. Immediately rinse it under cold running water for 1-2 minutes. This halts the cooking process, cools the pasta quickly, and removes excess surface starch that can cause clumping. Shake the colander vigorously and let it drain for a few minutes to remove all excess water. A watery pasta salad is the enemy of flavor!

Step 2: Create the Flavor-Packed Dressing

While the pasta is cooking and draining, take your large mixing bowl and combine the Italian dressing, the juice of your two fresh lemons, the grated Parmesan cheese, chopped parsley, garlic powder, kosher salt, black pepper, and onion powder.

Whisk everything together until it forms a cohesive, slightly creamy dressing. The Parmesan will begin to melt into the liquids, creating a rich base.

Step 3: Combine and Coat

Add the well-drained, cooled pasta to the bowl with the dressing. Using a large spoon or rubber spatula, gently fold and stir until every single piece of pasta is evenly and thoroughly coated in the creamy lemon-Parmesan mixture.

Step 4: The Resting Period (Optional but Recommended)

You can absolutely serve this salad immediately for a more loose, warm side dish. However, for the flavors to fully develop and marry, we recommend covering the bowl and refrigerating it for at least 2 hours, or ideally overnight.

Before serving, give the salad a good stir to redistribute any dressing that may have settled at the bottom. Taste and adjust seasoning with an extra pinch of salt or a squeeze of lemon if desired.

Serving Suggestions & Pairings

This pasta salad is the ultimate team player on your dining table. Here are some of our favorite ways to serve it:

• The Classic BBQ Spread: Serve alongside grilled chicken breasts, juicy burgers, or smoky sausages. It also pairs wonderfully with classic sides like baked beans and corn on the cob.
• Light Summer Lunch: Portion it into containers with some grilled shrimp or shredded rotisserie chicken on top for a complete, satisfying meal.
• Potluck Perfection: Double the recipe and bring it in a large decorative bowl. It’s always one of the first dishes to disappear.
• Elegant Picnic: Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio, some crusty bread, and a fruit salad for a sophisticated outdoor meal.

Storage & Make-Ahead Tips

This salad is a fantastic make-ahead dish. Store it in an airtight container in the refrigerator for up to 4-5 days. The flavors will continue to improve over the first 24-48 hours.

If the pasta seems to have absorbed too much dressing upon storage, you can revive it by stirring in a tablespoon or two of extra Italian dressing or a fresh squeeze of lemon juice before serving.

Note: We do not recommend freezing this pasta salad. The dairy-based dressing and pasta will become grainy and mushy upon thawing.

Creative Variations to Try

Once you’ve mastered the base recipe, feel free to get creative! Here are some delicious twists from The Kitchen Team:

• Protein Power: Add 2 cups of diced grilled chicken, chickpeas, or flaked tuna to turn it into a hearty main course.
• Veggie Delight: Fold in 1 cup of halved cherry tomatoes, 1/2 cup of finely diced red onion, and 1 cup of chopped fresh spinach or arugula.
• Herb Swap: Substitute the parsley with fresh basil, dill, or chives for a different herbal profile.
• Extra Creamy: Stir in 1/2 cup of mayonnaise or Greek yogurt for an even richer, tangier dressing.
• Zesty Kick: Add 1/2 teaspoon of red pepper flakes or a few dashes of hot sauce for a spicy version.

Frequently Asked Questions

We hope you love this Creamy Lemon Parmesan Pasta Salad as much as we do! It’s a recipe built for sharing, for celebrating, and for making easy, delicious memories all summer long.

Don’t forget to share your creations with us! Tag @cookingwithemy on social media so we can see your masterpiece.

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An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}

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Bok Choy and Mushroom Stir Fry

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• Author: Chef Emy

Print Recipe

Pin Recipe

Description

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace soy sauce. Use gluten-free oyster sauce to replace the vegetarian oyster sauce.

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Ingredients

Scale 1x2x3x

• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 lb baby bok choy (, cut to large bite-size pieces)
• Pinch of salt
• 2 1/2 tablespoons peanut oil
• 1 lb brown mushrooms (, halved (or quartered if the size is too big))
• 4 dried Chinese chili peppers
• 2 garlic cloves (, minced)
• 1 thumb ginger (, minced)
• 2 green onions (, sliced)

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Instructions

1. Mix the sauce ingredients in a small bowl and set aside.
2. Add the slurry ingredients in a small bowl and stir to mix well.
3. Heat 1/4 cup water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.
4. Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and theres no juice left in the pan.
5. Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
6. Add back the bok choy and pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}

Print

Bok Choy and Mushroom Stir Fry

---

• Author: Chef Emy

Print Recipe

Pin Recipe

Description

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace soy sauce. Use gluten-free oyster sauce to replace the vegetarian oyster sauce.

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Ingredients

Scale 1x2x3x

• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 lb baby bok choy (, cut to large bite-size pieces)
• Pinch of salt
• 2 1/2 tablespoons peanut oil
• 1 lb brown mushrooms (, halved (or quartered if the size is too big))
• 4 dried Chinese chili peppers
• 2 garlic cloves (, minced)
• 1 thumb ginger (, minced)
• 2 green onions (, sliced)

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Instructions

1. Mix the sauce ingredients in a small bowl and set aside.
2. Add the slurry ingredients in a small bowl and stir to mix well.
3. Heat 1/4 cup water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.
4. Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and theres no juice left in the pan.
5. Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
6. Add back the bok choy and pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.

The Ultimate 10-Minute Broccoli and Mushroom Stir Fry: A Vegan Umami Bomb

This isn’t just another stir fry. This Broccoli and Mushroom Stir Fry is a masterclass in building deep, savory flavor in under 10 minutes, proving that quick vegan dinners don’t have to sacrifice taste. It’s the perfect healthy, plant-based meal for busy weeknights.

Introduction: Your New Weeknight Hero

In the relentless rush of daily life, the dream of a healthy, delicious, and satisfying dinner that comes together in the time it takes to watch a sitcom can feel elusive. We at The Kitchen Team believe that good food should be accessible, not arduous. That’s why we’re obsessed with this Broccoli and Mushroom Stir Fry. It’s more than a recipe; it’s a reliable strategy. It leverages the power of umami—the savory fifth taste—from simple ingredients like soy sauce and mushrooms to create a dish that feels deeply comforting and complex, without any dairy, meat, or lengthy process. This stir fry is a vibrant, nutrient-packed plate that celebrates vegetables in their most flavorful form. Whether you’re a committed vegan, a busy parent, or just someone craving a genuinely good meatless meal, this recipe is about to become a staple in your rotation.

Why This Is The Best Broccoli and Mushroom Stir Fry

You might wonder what sets this stir fry apart from the dozens of other versions online. The answer lies in its intentional simplicity and flavor engineering. First, the texture: we cook the broccoli and mushrooms in a specific way to achieve the perfect bite—crisp-tender broccoli with lightly browned, meaty mushrooms. Second, the sauce. By combining just soy sauce, rice vinegar, and a touch of sugar, we create a perfect balance of salty, tangy, and sweet that clings to every nook and cranny of the vegetables. The fresh ginger, garlic, and red pepper flakes aren’t afterthoughts; they’re the aromatic foundation sautéed first to infuse the oil with their essence.

Furthermore, this recipe is incredibly forgiving and adaptable. Don’t have rice vinegar? Use lime juice. Want more protein? Toss in some tofu or tempeh. It’s a blueprint for success that empowers you to cook with what you have.

Ingredients & Why They Work

Each component in this dish has a specific role. Here’s what you’ll need and why it’s essential.

Step-by-Step Instructions

Follow these simple steps for stir-fry success every single time.

Step 1: Prepare the Sauce

In a small bowl, combine the 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of sugar. Whisk vigorously until the sugar is completely dissolved. This step is crucial—you don’t want granules of sugar in your final dish. Set this sauce mixture aside near your stove.

Step 2: Sauté the Aromatics

Place a large non-stick skillet or wok over medium-high heat. Add the 1 tablespoon of neutral oil and let it heat for about 30 seconds. You’ll know it’s ready when the oil shimmers. Add the minced garlic, minced ginger, and 1/4 teaspoon of red pepper flakes. Stir constantly and cook for just 30 seconds to 1 minute. The goal is to become fragrant, not browned or burned.

Step 3: Stir-Fry the Vegetables

Immediately add the 1 pound of broccoli florets, 10 ounces of sliced mushrooms, and 1/4 cup of water to the hot skillet. The water will sizzle and create steam. Stir-fry everything together for 5 to 7 minutes. Use a spatula to toss the vegetables frequently, allowing them to sear slightly in the hot pan. Cook until the broccoli is crisp-tender (bright green and pierceable with a fork) and the mushrooms have softened and released their juices.

Step 4: Add the Sauce and Finish

Once the vegetables are cooked to your liking, pour the prepared soy sauce mixture over everything. Continue to stir-fry for another minute, tossing constantly to ensure every piece is gloriously coated in the glossy, flavorful sauce. The sauce will thicken slightly as it heats. Remove the skillet from the heat.

Step 5: Garnish and Serve

Transfer your stir fry to a serving platter or bowl. Immediately sprinkle with 1/2 tablespoon of toasted sesame seeds for that final touch of flavor and texture. Serve hot.

Serving Suggestions

This stir fry is incredibly versatile. Here are our favorite ways to serve it:

• Over a Grain: Spoon it over a bed of fluffy white rice, brown rice, quinoa, or cauliflower rice for a complete meal. The sauce mingles with the grains perfectly.
• With Noodles: Toss it with cooked lo mein noodles, rice noodles, or even spaghetti for a hearty noodle bowl.
• As a Side Dish: It pairs beautifully with grilled tofu, tempeh, or even a simple vegan scallion pancake.
• Topped with Extras: Add a drizzle of chili crisp, sriracha, or a sprinkle of chopped green onions or cilantro for extra layers of flavor.

Storage & Reheating

Storage: Allow any leftovers to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days.

Freezing: We don’t recommend freezing this dish, as the texture of the broccoli will become mushy and watery upon thawing.

Reheating: For best results, reheat in a skillet over medium heat until warmed through. You can add a tiny splash of water or vegetable broth if it seems dry. Microwaving is also effective, though it may soften the vegetables further.

Delicious Variations

Make this recipe your own with these simple swaps and additions:

• Protein Power: Add 1 cup of cubed extra-firm tofu or tempeh when you sauté the aromatics. For a non-vegan option, try thinly sliced chicken breast or shrimp.
• Veggie Boost: Add sliced bell peppers, snap peas, carrots, or baby corn with the broccoli and mushrooms.
• Sauce Twists: Substitute the rice vinegar with fresh lime juice or orange juice. Add a tablespoon of hoisin sauce or a teaspoon of sesame oil to the sauce for more complexity.
• Gluten-Free: Use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
• Extra Creamy: Stir in a tablespoon of creamy peanut butter or almond butter into the sauce mixture for a rich, nutty version.

Frequently Asked Questions

Can I use frozen broccoli for this stir fry?

What’s the best type of mushroom to use?

My stir fry is too watery. What did I do wrong?

How can I make this stir fry spicier?

Is this recipe gluten-free?

Can I make the sauce ahead of time?

What can I use instead of rice vinegar?

Do I have to use sugar? Can I use a substitute?

Loved This Recipe? Share It!

If this Broccoli and Mushroom Stir Fry made your weeknight easier and tastier, please share it with your friends and family! Pin the image below to your Pinterest boards to save it for later.

From all of us at The Kitchen Team at cookingwithemy.com, we hope this recipe brings simplicity and big flavor to your table. Happy cooking!

Broccoli and Mushroom Stir-Fry

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• 
  Author: Chef Emy

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Description

This Broccoli and Mushroom Stir-Fry is so flavorful and easy to make. Tasty and healthy, this dish is ready in less than 10 minutes!

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Ingredients

Scale
1x2x3x

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp oil (grapeseed, avocado, canola, etc.)
• 2 tsp. minced ginger
• 2 garlic cloves, minced
• 1/4 tsp. red pepper flakes
• 1 lb. broccoli florets
• 10 oz. sliced mushrooms
• 1/4 cup water
• 1/2 tbsp toasted sesame seeds, to garnish

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Instructions

1. In a small bowl, mix together the soy sauce, vinegar, and sugar until the sugar completely dissolves.
2. In a large non-stick skillet, heat the oil over medium-high heat. Then, add the garlic, ginger, and red pepper flakes. Cook for about 30 seconds.
3. Add the broccoli, mushrooms, and water. Stir-fry for about 5-7 minutes, or until the veggies start to brown and reach the desired doneness.
4. At this point, add the soy sauce mixture and cook for another minute. Sprinkle the Broccoli and Mushroom Stir-fry with toasted sesame seeds and serve.

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}

Print

Bok Choy and Mushroom Stir Fry

---

• Author: Chef Emy

Print Recipe

Pin Recipe

Description

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace soy sauce. Use gluten-free oyster sauce to replace the vegetarian oyster sauce.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 lb baby bok choy (, cut to large bite-size pieces)
• Pinch of salt
• 2 1/2 tablespoons peanut oil
• 1 lb brown mushrooms (, halved (or quartered if the size is too big))
• 4 dried Chinese chili peppers
• 2 garlic cloves (, minced)
• 1 thumb ginger (, minced)
• 2 green onions (, sliced)

---

Instructions

1. Mix the sauce ingredients in a small bowl and set aside.
2. Add the slurry ingredients in a small bowl and stir to mix well.
3. Heat 1/4 cup water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.
4. Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and theres no juice left in the pan.
5. Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
6. Add back the bok choy and pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}

Print

Bok Choy and Mushroom Stir Fry

---

• Author: Chef Emy

Print Recipe

Pin Recipe

Description

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace soy sauce. Use gluten-free oyster sauce to replace the vegetarian oyster sauce.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 lb baby bok choy (, cut to large bite-size pieces)
• Pinch of salt
• 2 1/2 tablespoons peanut oil
• 1 lb brown mushrooms (, halved (or quartered if the size is too big))
• 4 dried Chinese chili peppers
• 2 garlic cloves (, minced)
• 1 thumb ginger (, minced)
• 2 green onions (, sliced)

---

Instructions

1. Mix the sauce ingredients in a small bowl and set aside.
2. Add the slurry ingredients in a small bowl and stir to mix well.
3. Heat 1/4 cup water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.
4. Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and theres no juice left in the pan.
5. Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
6. Add back the bok choy and pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.