Make-Ahead Breakfasts
Stir-Fried Bok Choy with Eggs
A light, protein-rich breakfast of stir-fried bok choy with eggs — Mariam’s adapted version of a simple Chinese vegetable-and-egg stir-fry.
Watch the video
From the video High Protein Make Ahead Breakfasts | Prep Once, Eat All Week. Watch on YouTube for the full walkthrough.
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 20 minutes
- Serves
- family breakfast portion
Ingredients
- Bok choy
- Eggs
- Oil, for stir-frying
- Black pepper, to taste
- Oyster sauce, or Mariam’s substitute: brown sugar mixed with Worcestershire sauce
Instructions
- 1
Wash and prepare the bok choy, separating thicker stems from leaves if needed so they cook evenly.
- 2
If you do not have oyster sauce, mix a little brown sugar with Worcestershire sauce as Mariam did for a similar savoury-sweet note.
- 3
Stir-fry the bok choy in a little oil until it begins to soften.
- 4
Add the eggs and cook, stirring, until the eggs are set and the greens are tender.
- 5
Season with black pepper and the oyster sauce or substitute. Serve hot, or with the heavy cream biscuits from the same video.
Notes & serving ideas
- Mariam did not share exact weights for this dish — use the credited Short for the visual method and scale to your household.
- She noted the dish is light and filling, and pairs well with the heavy cream biscuits.
- Go gently with black pepper if you prefer a milder breakfast.
