Have you ever had Baby Bok Choy? It’s really popular in Chinese dishes, and pretty common in soups.Believe it or not, it’s a type of Chineese cabbage (quite a different look from the large head of cabbage we’re all familiar with). It’s got protein, fiber and a variety of essential vitamins and minerals.
I had it at a restaurant recently and was interested in trying it out at home. I was interested in a simple dish, so I paired it with white rice and marinated tofu. This was the perfect trio! It’s a simple, yet filling meal.
If you’ve never tried Baby Bok Choy, it’s a great way to add some variety to your typical veggie lineup. I don’t know about you, but I find myself eating a lot of the same veggies (broccoli, spinach, carrots… etc). So go ahead, give it a try and let me know what you think in the comments below!
Baby Bok Choy
- 1 package of Baby Bok Choy (mine was 6.3 oz)
- 1 1/2 tsp minced ginger
- 1/2 tsp ground ginger
- 2 tsp olive oil
- 1 tbsp soy sauce
- 1 tbsp agave
- salt and pepper to taste
- Add all ingredients (excluding baby bok choy) to appropriately sized pan over medium-low heat and stir until fragrant.
- Add Baby Bok Choy to pan and cover until cooked, rotating frequently.
- Pair with your favorite additions and enjoy!