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AMAZINGGGGGGGGGGGGGG!! My whole family loved it. Now have many more ways to cook bok choy. Tomorrow I will try it with fish Tofu. YUMMMY!
I made this today and it was very simple + good! My boyfriend (who hates peppers) even ate every last bit. Thanks!
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.
I used regular bok choy and a leek instead of the ugly green onions I found. So good. I’ve never used leeks before, but they were delicious. This was even better the next day thrown in an omelette.
I love the idea of the baby bok choy and yellow peppers in an omelet! Can’t wait to try this!
Hi Elise So I read this post a few days ago and thought that it looked pretty good and definately should go on the must try list. Well last night I made a strata for supper (I had old bread and leftovers etc) and I remembered that I had some baby bok choy bought last week. I thought that I’d make this dish as a side. Well I remebered bok choy, yellow peppers, sesame + reg oil but not the other ingredients and my computer was out of reach (ok-it wasn’t out of reach but if I go to it I usually get sidetracked)-so I set to making it. I also added a splash of soya sauce because I thought that was in recipe too. IT WAS DELICIOUS!!! I bet it would have been even better with the green onions and pine nuts but WOW! Thank you for posting. My husband liked it too.
I used this recipe as a base for a wonderful soup. I added snow peas and shitaki mushrooms to the stir fry and then added boxed chicken broth and some frozen stuffed wan tons (from Trader Joe’s). I added a tiny bit of low sodium soy sauce too. Quick, easy, beautiful and delicious!!
I love bok choy, baby and otherwise. I make it with a splash of fish sauce or soy sauce. It’s also good with tofu, etc. Very versatile veggie that goes with almost any meat/fish/etc…
Yum! That actually looks a bit like Shanghai bok choy to me (similar size to baby bok, but with greener stalks and slightly paler leaves). Probably just my monitor though. Regardless, I love it — Shanghai, Baby, ‘full-sized’… all delicious. Not sure why I never thought to combine it with bell pepper, but what a great idea! Love the how vibrant the colours are!