Korean-Style Bok Choy and Lentil Stir-Fry with Almonds

Chef Brainy
What Started it all:
Almonds, Bok choy, lentils, skillet

This dish is a delightful fusion of Korean flavors and wholesome ingredients. Perfect for a quick and healthy meal for four!


  • 1 cup lentils
  • 2 cups water
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 4 cups bok choy, chopped
  • 1/2 cup almonds, sliced
  • 2 tbsp soy sauce
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey or sugar
  • 2 green onions, sliced (optional, for garnish)
  • Sesame seeds (optional, for garnish)


  1. Cook the Lentils: Rinse the lentils under cold water. In a medium saucepan, combine the lentils and 2 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender. Drain and set aside.
  2. Prepare the Skillet: Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, and sauté for about 1 minute, until fragrant.
  3. Stir-Fry the Bok Choy: Add the chopped bok choy to the skillet. Stir-fry for about 3-4 minutes, until the bok choy is tender but still crisp.
  4. Combine Ingredients: Add the cooked lentils to the skillet and stir to combine.
  5. Add the Sauce: In a small bowl, mix together the soy sauce, gochujang, sesame oil, rice vinegar, and honey. Pour the sauce over the lentil and bok choy mixture, stirring to coat everything evenly.
  6. Toast the Almonds: In a separate dry skillet, toast the sliced almonds over medium heat until golden brown, about 2-3 minutes. Be sure to stir frequently to prevent burning.
  7. Finish the Dish: Sprinkle the toasted almonds over the stir-fry. If using, garnish with sliced green onions and sesame seeds.
  8. Serve: Divide the stir-fry among four plates and serve hot.

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