Baby Bok Choy with Yellow Bell Peppers

Print

There are certain routines in our family for which I am unendingly grateful. One is that at the dinner table there is always a green vegetable of some sort. I may not have loved some veggies as a child, but as an adult, I crave them. If not for the fact that the other members of my family love their greens too, I could easily eat an entire serving bowl of pretty much any of the veggies that regularly grace our table.

This baby bok choy dish by my mother, case in point. I think I ate most of the bowl, and then begged her to make it again the next day so I could get some good photos. (Baby bok choy, baby bok choy, try saying that 3 times fast!)

Baby Bok Choy with Yellow Bell Peppers

Wonderfully simple, with bok choy, peppers, and green onions fresh from the farmers market, this stir-fry doesn’t even need added salt, there is enough naturally in the bok choy itself.

Updated from the recipe archive. First posted 2009.

Baby Bok Choy with Yellow Bell Peppers Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4-6 as a side

For an added touch you can include some pine nuts in step one.

Ingredients

  • 1 Tbsp canola oil or other high smoke point oil
  • 1 Tbsp toasted sesame oil
  • 2 large yellow bell peppers, stem and seed pod removed and discarded, sliced (about 2 cups sliced)
  • 4 green onions, chopped, including green parts that are not dried out
  • 1 lb baby bok choy, bottom root ball cut off and discarded, rinsed thoroughly, torn into smaller pieces

Method

baby-bok-choy-method-1

1 Heat a tablespoon each of canola oil (or other high smoke point oil) and sesame oil in a large sauté pan on high heat. Add the sliced yellow peppers and chopped green onion, and cook, stirring occasionally, until lightly browned. (Keep a watch so that the onions don't burn.)

baby-bok-choy-method-2 baby-bok-choy-method-3

2 Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy.

Serve immediately.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Baby Bok Choy with Yellow Bell Peppers on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 12 Comments

  • Bella B

    This just looks so fresh and healthy!

  • Terry in Colchester VT

    Hi Elise – In my garden the bok chok patch currently runneth over, so I came here first to look for a recipe. I love the simplicity of this one and will give it a shot tonight. We’re off to the farmer’s market this morning and I’ll get some scallions there. I usually splash a little rice wine vinegar in my stir-fried bok choy, but will follow your instructions and keep it simple. Thanks as always for the great stories and pics that accompany the recipes. I feel like I’m chatting with you across the kitchen table when I read them.

  • Nydia Medina

    AMAZINGGGGGGGGGGGGGG!! My whole family loved it. Now have many more ways to cook bok choy. Tomorrow I will try it with fish Tofu. YUMMMY!

  • Esther

    I made this today and it was very simple + good! My boyfriend (who hates peppers) even ate every last bit. Thanks!

  • Gilbert

    I love bok choy and other Asian greens- they make such easy stir-fries.

    My stir-fry method is slightly different though- I keep the heat constant throughout. I normally eat green onions raw so I’d add them last as a garnish. Personally, I don’t mix green onions with bok choy as green onions are quite pungent and can overpower the bok choy’s flavour.

    As a finishing touch, I add about 1-2 tsp of sesame oil to the pan just before serving. This adds some extra flavour (sesame oil loses a lot of its flavour when heated) and makes the vegetables all nice and glossy.

View Responses / View More Comments / Leave a Comment