Baby Bok Choy Recipes

SAUTéED BABY BOK CHOY

Steps:

• In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
• Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
• Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
• Remove to a warmed platter and drizzle with sesame oil.

QUICK BABY BOK CHOY WITH GARLIC

Steps:

• Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute.
• Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.

SAUTEED BABY BOK CHOY

Steps:

• Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.

BABY BOK CHOY WITH GARLIC

Steps:

• Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.

EASY BOK CHOY

Steps:

• Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
• Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

SIMPLE ROASTED BABY BOK CHOY

Steps:

• Preheat oven to 350°F.
• Onto a large baking sheet, spread halved heads of baby bok choy into a single layer.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Roast for 12 minutes. Using tongs, turn each bok choy to ensure both sides are nicely browned. Return to oven to roast for another 12 minutes.
• Serve immediately and enjoy.

GRILLED BOK CHOY WITH GINGER SCALLION GARLIC OIL

Steps:

• Heat a gas or charcoal grill over medium-high heat. Alternatively, you can heat a grill pan on the stovetop over medium-high heat. Arrange the bok choy on a sheet tray, or place in a large mixing bowl. Drizzle with oil and toss to coat. Place the bok choy onto the heated grill or grill pan, cut-side down and cook until wilted and grill marks appear, 3 to 4 minutes. Flip and cook for until tender, 1 to 2 minutes more. Remove from the grill onto a platter. Drizzle with the Garlic, Ginger and Scallion Oil (recipe follows), a sprinkling of sesame seeds and flaky salt.
• In a small saucepan over medium heat, add the tablespoon of neutral oil and heat until shimmering. Add the ginger, scallions, garlic and salt and cook, stirring, to soften, 2 to 3 minutes. Add the sesame oil and the remaining 1 cup neutral oil. Reduce the heat to medium-low and simmer, stirring occasionally and taking care not to let the oil get too hot, until the oil is infused with flavors, about 10 minutes. Remove from the heat.

SAVORY BABY BOK CHOY

Steps:

• Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

BABY BOK CHOY - AUTHENTIC CHINESE RECIPE

Steps:

• Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
• heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
• If you are using fresh garlic instead of garlic salt, add to oil now.
• Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
• Add chicken broth and cover pan.
• Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
• Remove from heat, add garlic salt.
• When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.

BABY BOK CHOY

Steps:

• In wok or large sauté pan over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 1/3 of garlic, 1/3 of ginger, and 1/3 of white parts of scallions and sauté until fragrant, about 1 minute. Add 1/3 of bok choy and sear until tips have wilted and stalks are crisp-tender, about 3 minutes. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, then transfer to large serving dish and cover with foil to keep warm.
• Repeat process 2 more times for a total of 3 batches. Garnish with green parts of scallions and serve immediately.