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I enjoy a mix of veggies quickly sauteed in batches…baby bok choy, snow peas, bean sprouts, red pepper, onion, broccoli. I toss the bok choy with minced ginger before it goes in the pan. I’ll cook up a couple of chicken thighs and slice them thinly and then heat everything through with a couple of dashes of commercial sauce like House of Tsang and serve over brown rice.
That recipe sounds delish. If anyone knows a good recipe for a bok choy and tofu dish, please let me know!
The restaurant Lucky Fortune in San Francisco has a miraculous version of stir-fried baby bok choy with a fabulous “treble” taste obviously coming from the oil. I asked the owner what oil they used and she told me, soybean oil. I’ve rarely tasted such a “clean” stir fry. Lots of minced garlic, too. Delicious!
I just grilled baby bok choy too, and it’s quite lovely and different from the stir-fry dishes with which I’ve always associated it. I paired it with some grilled asparagus and eggplant. The recipe and photos are on my site if you’re curious.
My bok choy – wash and split down the middle. Blanch briefly brush with oil and a quick blat on the grill, add a drop of oyster sauce. I serve it with white rice and steamed chicken.
I love bok choy. My favorite recipe uses the “adult” version raw. I found it on allrecipes.com. It is as follows:
For the salad:
1 head of bok choy, chopped into bite size pieces
4 scallions, chopped in 1/4″ pieces
For the toppings:
1/4 cup (or more) slivered almonds (toasted or raw)
1 package ramen noodles, crumbled, uncooked
1 tbsp butter
For the dressing:
1/2 cup white sugar
1/2 cup red wine vinegar
1/2 cup olive oil
1 tbsp soy sauce
Whisk the ingredients for the dressing until combined. Melt butter in a saucepan over medium heat. Saute ramen noodles until golden brown. Combine bok choy and scallion in a large bowl. Drizzle with dressing and top with slivered almonds and ramen noodles. Serve while the noodles are still warm.
You can also add toasted sesame seeds to this recipe if you’d like. Enjoy!
I usually use bok choy in Asian dishes, especially paired with wild mushrooms and ginger.I really like the idea of the sherry and prosciutto though.
I put baby bok choy in Quiche instead of spinach. I like the crunchy texture.
Sounds like another winner from Fine Cooking! I like bok choy, but it’s not a veggie I’ve ever gotten passionate about like some others. This sounds like an interesting way to prepare it; I think I’ve only done Asian versions with a soy-sauce based sauce.
My favorite is a soup. You cook up stew meat. Add a mixture of rice viniger,soy sauce,beef broth,chopped ginger and green onion. After an hour you add a whole bunch of chopped bok choy and sliced thin carrot. You then put that in a bowl after veggies are cooked and add rice noodles. Ohhhhh it is so yummy on a cold rainy night!
This is my favorite.
Baby Bok Choy with Sesame
• 4 baby bok choy [about 1/4 lb. Total], rinsed
• 1 tsp. sesame seed
• 1 1/2 tsp. minced fresh ginger
• 1 1/2 tbsp. Dry sherry
• 1 1/2 tbsp. Low sodium soy sauce
• 1/4 tsp. Asian sesame oil
• Hot chili flakes
• Minced green onion
1.Cut the bok choy in half lengthwise.
2.Stir sesame seed in a 10 to 12 inch fry pan over medium heat until pale gold color, about 2 minutes. Pour from pan and set aside.
3.Fit the bok choy, cut side down, into the pan and add 3 tablespoons of water. Cover and cook on medium high heat just until the bok choy wilts, about 2 minutes. Drain
4.Arrange the bok choy, cut side up, on a platter
5.In pan combine the ginger, sherry and soy. Heat until boiling. Remove from heat and add sesame oil, pour over the bok choy. Sprinkle with the toasted sesame seed, chili flakes and green onions.
6.Serve warm or room temperature.
Bok choi is OK, but I prefer the related Chinese white cabbage as I mentioned in my recent post on Chinese take-away (http://tinyurl.com/2kmtr4). I’ll settle for steamed, with oyster sauce and soy.
Having been fed ceam of corn, mashed potatoes, and cream of spinach as the only vegetables that existed, especially for a little kid: my vegetable world burst open at the start of college and I’ve never looked back.
I agree with your other readers about keeping it simple as a quick stirfry with ginger and garlic, splash of soy sauce, and sesame oil. OR, steam with fish, chicken or tofu using either chicken broth or vegetarian broth. You just can’t go wrong with this green!
Baby bok choy steamed with a drizzle of oyster sauce. Plain and simple, but it is the best!
I agree with the two entries above, bok choy is excellent stir fried fast over a ripping hot wok until it is only tender crisp, accent on the crisp. My absolute favorite way to eat it, in fact almost the only way I eat it, is with the stems stir fried with some mushrooms with a little good quality soy sauce and fresh ginger, then just before eating I wilt the leaves in and add some toasted sesame oil and some cashews.
I love bok choy. We do a good deal of Asian cuisine in our home. With that said, my very favorite is gia lan (AKA Chinese broccoli). There is something about both of them to me. They are the simplest to prepare. A little sesame oil, a little wok action, drizzle on some soy sauce and done. You have perfect veg side without little effort.
Growing up Asian, baby bok choy was a staple in our family’s diet, and I’ve always loved it. It was always lightly stir-fried with a few slivers of ginger, and salt added to taste. The bok choy was always crunchy and the light seasonings didn’t mask the taste of the vegetable.
My favorite baby bok choy recipe is Chinese stir-fry. Just some chopped garlic, add in some shrimp or scallop, oyster sauce, stir-fry with wok-hei, voila, you have the perfect baby bok choy dish. The key is to cook it just right so it’s green and crunchy. I will have to share my recipe soon. :)