Bok choy is a form of Chinese cabbage with green leaves and wide white stalks. Cooked properly, it has a sweet yet hearty taste and texture and adds flavor to everything from stir-frys to soups. Loaded with potassium, fiber and vitamin C, bok choy is a nutritious green to add to your vegetable repertoire. Choose from a variety of methods to cook baby bok choy, a smaller version of the green vegetable.
Step 1
Stir-fry your baby bok choy in a wok on the stove. Place 2 tbsp. of canola oil in a wok and warm over medium to high heat. Add 1 tsp. of minced garlic and 1 tsp. of minced ginger to the oil; allow the seasonings to cook for 10 to 15 seconds. Wash the baby bok choy and cut about ½ to 1 in. of the end off; place the bok choy in the wok. Add 2 tbsp. of water and cover so that the bok choy can steam for two to three minutes. Stir occasionally. Remove the bok choy from the wok when the leaves are wilted and the stems are tender. Add salt, pepper and soy sauce to taste.
Step 2
Saute baby bok choy in a skillet. Pour 1 tbsp. of olive oil in a skillet and heat on high on the stove. Add the baby bok choy to the pan and reduce the heat to medium. Cover the pan with a lid to allow the bok choy to cook. Stir the bok choy occasionally with a spatula or wooden spoon. Remove the bok choy from the heat when the leaves are wilted and the stems tender. Season to taste and serve immediately.
Step 3
Steam bok choy in a pan on the stove. Pour 1/3 cup of water into a medium to large pan and bring to a boil over high heat. Place baby bok choy that has been cleaned and trimmed into the boiling water and cover the pan securely with a lid. Steam the baby bok choy for approximately three minutes, or until the whites of the stems are tender. Carefully remove the bok choy from the pan with tongs. Season to taste and serve immediately.
Tips and Warnings
- Add seasoning to your sauteed bok choy, such as salt, pepper, fresh garlic or soy sauce.
Things You'll Need
- Baby bok choy
- Sharp kitchen knife
- Wok
- 2 tbsp. canola oil
- 1 tsp. garlic
- 1 tsp. ginger
- Water
- Salt
- Pepper
- Soy sauce
- Skillet
- 1 tbsp. olive oil
- Spatula
- Wooden spoon
- Tongs
References
- "Fast, Fresh, and Green: More Than 90 Delicious Recipes for Veggie Lovers," Susie Middleton; 2010
- "How to Cook Everything: 2,000 Simple Recipes for Great Food," Mark Bittman; 2008
- Los Angeles Times: Recipe: Stir Fried Baby Bok Choy
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