A fresh new way for us to make the bok choy out of our CSA box! It was light & delicious!
This recipe made me love baby bok choy!
A great way to capture these types of recipes is to set out pre-weighed ingredients, more than you think would be the correct amount. After the dish is made, reweigh and subtract to have the actual amount used. You can do volume measurements this way as well. This looks great. I will be trying it soon!
This recipe was quite good, however I had to use a few splashes of organic soy sauce to really bring out the flavor for my taste. My husband LOVED it, and commented it was better than the dish we had in an authentic Chinese restaurant in Chicago.
Yum! I have made this recipe numerous times and have fallen in love with it, so much so that I am actually posting a version of it on my blog soon (of course linked to you!!!) I just wanted to let you know :-) and thank you!
I just made this for dinner tonight along with a broiled pork chop and some fresh cantelope, it was delish! Thank you, this will become a regular in my house.
Ginger would be the perfect addition to this. Bok choi is really good nutritionally, so I planted some in my garden. I love this recipe so much, I might have to go buy some early. Tell your mom I said thanks
I served this as a side-dish with grilled flank steak that had been marinated in a Korean bulgogi sauce (bottled). The bok choy was the perfect accompaniment to the meat and it was very easy to prepare. I will definitely make it again.
I tried this recipe last night and it was wonderful. My husband who doesnt like vegetables even liked it. I added the chili pepper flakes and it gave it a nice kick. I also couldnt find baby bok choy so I used the regular bok choy. Was very good! Thanks for the recipe.
Thank you for the recipe. I tried it and it was delicious!! A big thanks to your mom as well.
Here is another very easy and tasty way to serve bok choy, I usually use the baby variety as well.
Open a can of good quality chicken broth and put in a wide but low saucepan, sort of like 1/3 of a Dutch oven. Add 2 or 3 slices of fresh ginger and 1 or 2 cloves of garlic, adjust quantities for how much of a ginger or garlic person you are. Bring to a boil, then turn off heat and let sit for 10 minutes. Remove garlic and ginger.
Prepare 6 to 8 baby bok choy. Trim off base ends, wash, cut in half the long way and shake off excess water. Now put your prepared bok choy cut side down in the broth in the saucepan. Bring to a boil, turn down heat, and cook around 2 minutes, just until the leaves wilt. Remove the bok choy.
Turn heat to high and now reduce the remaining broth to a glaze. Add the reserved bok choy and quickly toss and then serve. Cashews or almonds can be added if desired.
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