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:
Chinese Noodles with Chicken, Bok Choy & Hoisin Sauce
Asian-Style Fish & Bok Choy in Foil
Seared Salmon with Baby Bok Choy & Miso Sauce
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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Julie
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)
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.
Tina (Tangerine Tea)
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!
How To: Simplify
The spicier the better for me! This looks delicious!
retro sweets
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. 🙂
Nancy
LOL!! Love the phrase "my go to dishes got up and went"!! That is truly classic… as is this bok choy!!
Monet
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.
Jun
I like bok choy. But usually I use oyster sauce… (to hide the blackened garlic)
FabFrugalFood
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
Delishhh
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.