It is just a matter of time before my family stages a rebellion. Not against any inane house rules I set, though inevitably they will put a collective foot down about the “when you’re setting setting the table, the curved part of the knife should be facing towards the center of the placemat” thing. I rarely get upset about toys left in places they don’t belong or streams of toothpaste left in the sink (okay, that bugs me a little), but God help the person that turns the knife the wrong way. Analyze as you see fit but, please, if you come up with some weird Freudian explanation, I don’t want to know about it. Utensils aside, I am certain my family will one day stage a vegetable side dish sit-in. I really can’t say I blame them. There are only so many helpings of steamed broccoli and carrots or spinach salads that one person can take.
Occasionally I come up with a vegetable dish that earns some dinnertime accolades. Greens Beans with Balsamic Roasted Shallots and Southwestern Spaghetti Squash with Chipotle Peppers and Queso Fresco Cheese were both deemed worthy of repeating many times over. The problem is, I get stuck in a rut and eventually find that my go-to dishes got up and went.
Baby bok choy is a tender Chinese vegetable, technically considered a cabbage, that cooks in a matter of minutes and can stand up to strong flavors, such as ginger, soy sauce, and chiles. The white stalks hold a pleasant crunch while the dark green leaves pack a healthy punch of Vitamin A – 3500 IU per 4-ounce serving, to be exact. It works well in a stir-fry, either alone or combined with other vegetables, or as a base for a dish such as Seared Salmon with Baby Bok Choy & Miso Sauce. The best part is that it can be eaten with chopsticks, which eliminates the whole Freudian knife issue. That’s a relief.
The recipe:
Cut each head of baby bok choy into quarters lengthwise, keeping root intact. Wash in a large bowl of cold water and drain into a colander. Repeat this process to ensure all dirt is removed.
Heat canola oil in a large skillet or wok set over medium-high heat. Add minced fresh ginger and minced garlic.
Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly. Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with soy sauce, hot chili sauce with garlic, and sesame oil. Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.
Other recipes with bok choy:
Cookin’ Canuck’s Seared Salmon with Baby Bok Choy & Miso Sauce
Rasa Malaysia’s Baby Bok Choy with Garlic & Shrimp
A Veggie Venture’s Soy-Glazed Baby Bok Choy
Hooked: On Heat’s Bok Choy in Coconut Milk
Rice of Perfection’s Rice Bowl with Baby Bok Choy
Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce
1 1/4 lb. baby bok choy (approximately 6 heads)
1 tbsp canola oil
1 piece (1 1/2-inch long) fresh ginger, peeled and minced
2 cloves garlic, minced
1 tbsp water
1 tbsp plus 1 tsp soy sauce
3/4 tsp hot chili with garlic sauce (can adjust to taste)
2 tsp sesame oil
Cut each head of baby bok choy into quarters lengthwise, keeping root intact. Wash in a large bowl of cold water and drain into a colander. Repeat this process to insure all dirt is removed.
Heat canola oil in a large skillet or wok set over medium-high heat. Add minced fresh ginger and minced garlic. Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly.
Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with soy sauce, hot chili sauce with garlic, and sesame oil.
Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.
Serves 4 as side dish.
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Pegasuslegend says
Not too sure on this one, havent had it that I know of, and never cooked it. I love greens of any kind. Would love to try this one..looks like a tasty side dish!
bellini valli says
Bok Choy is another veggie on my bucket list of things to make. This recipe looks perfect for the novice in me.
warmvanillasugar says
I love bok choy!! This recipe sounds fantastic. Yum!
Jamie says
I should really take my cue from you and start making healthy delicious vegetables side dishes. I rarely make them anymore. This one is fabulous! I've wanted to make an Asian bok choy dish for ages but never have. I guess now I have to! Beautiful!
Pretend Chef says
Using chopsticks makes me giddy! Way more fun to use than a fork. This sounds so delicious and I'll have to give this a try the next time Mr. Sideline Chef is out of the house since he is not a fan of any Asian flavors. Looks like a great way to shake up the veggie side dish.
Torviewtoronto says
delicious you used the whole bok choy we usually cut it beautiful presentation
Jenny says
What a great looking dinner Dara! Perfect 🙂
Maria says
Josh loves the word bok choy-he loves shouting it out when we are shopping for produce:) I can't wait to make this for him:)
doughmesstic says
Nice!! I could go for something a little healthier with all the baking going on!!
Kalyn says
No one could rebel against this; it looks like the perfect side dish!
wenderly says
My jeans will thank you for this gorgeous recipe!
And I'm SO glad to know that I'm not alone with the curve-part-of-the-knife-facing-towards-the-center-of-the-placemat thing…I've always known that I liked you this just seals the deal!
A Canadian Foodie says
What a beautiful dish with wonderful flavours – and simple!
YUM.
I have used this before in a stir fry, but never on its own. Gorgeous pics, too!
🙂
valerie
Suzanne says
One of my very favorite veggies! It is so hard to find the "baby" ones, but I keep looking and every now and then I find them. This looks GREAT and perfect for my vegetable craving I have going on. YUM!
A SPICY PERSPECTIVE says
I just love it when the veggie is the STAR!
This looks marvelous!
Indonesia Eats says
Baby bok choy is always my fave. I llike using it for my noosle and fried rice as well.
blackbookkitchendiaries says
this looks so good ..i really love the simplicity of this dish. thanks for sharing this.
Kate says
This is very similar to one we just did: http://kateiscooking.blogspot.com/2010/11/bok-choy-with-chile-and-garlic.html. Am looking forward to trying your version. In fact, tonight we're having salt and pepper shrimp and it'd be great with that – except it's fricking freezing and I'm a wimp about going to the grocery when it's this cold!
Had a great laugh at the silverware thing. My hubbie does the knives bassackward and I follow along behind and correct them…
Tracy says
Mmm, I am looking for spicy meals at the moment – anything to warm myself up! 🙂
marla {family fresh cooking} says
Bok Choy & I were staring at each other the other day & I did not buy it. I do love it though. Thanks to this recipe I will now need to go pick some up.
The toothpaste thing bugs. BIG TIME 😉 XO
SMITH BITES says
this is the kind of recipe i can make a meal out of – perfect, simple, spicy, crunchy – yep, could eat an entire plate! and the toothpaste? BIG TIME PET PEEVE – rinse the dang sink out!!!
Delishhh says
Bok Choy is one of my favorite vegetables. Every time i make stir fry i put this on top before i serve. YUM. Great recipe.
FabFrugalFood says
What?! A December post without a ton of butter, sugar or chocolate??? You are a true rebel! Thanks for the refreshing reprieve from December calorie-fest!
Donna
Jun says
I like bok choy. But usually I use oyster sauce… (to hide the blackened garlic)
Monet says
Smile. I know the feeling. We steam huge bowls of broccoli and cauliflower almost every night. Thankfully Ryan and I are simple, but I know that when we have kids…we are going to have to spice things up! I'm actually eager to try this bok choy (because even I'm starting to get a bit tired of my go-to favorites). Thank you so much for sharing! I hope you have a peace-filled day.
Nancy says
LOL!! Love the phrase "my go to dishes got up and went"!! That is truly classic… as is this bok choy!!
retro sweets says
I love this vegetable! I use it in beef stews because I love the flavor. I never tried this dish but I always make a salad bok choy. I slice them into thin pieces, toss in some tomatoes, onions salt and a little bit of olive oil and Yum! 🙂 I'll try this one by and by. Thanks for sharing. 🙂
How To: Simplify says
The spicier the better for me! This looks delicious!
Tina (Tangerine Tea) says
Mmmm bok choy! I could eat it for days! I prefer to stream it right away (in one of those wooden chinese steamers) with minced garlic though instead of stir frying, and then toss it with a pat of butter. Wish it was easier to find around here!
Julie says
I got some baby bok choy in my box from Bountiful Baskets last week. You and Kalyn are my main go-to sites if I get a veggie and I’m not sure what to do with it. This recipe was quick , easy, and delicious!
Dara (Cookin' Canuck) says
Thanks so much, Julie. Kalyn is a dear friend and her recipes are always fantastic. I’m honored to be included in the same category as her.