Baby Bok Choy

Baby Bok Choy

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

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Baby Bok Choy
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5 from 1 vote

Baby Bok Choy

Course Side Dish
Cuisine Chinese
Cook Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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!

2 Comments

  1. 5 stars
    I paired this dish with another recipe from your website tonight for dinner. I made a few slight changes to the ingredients listed (coconuts aminos instead of soy sauce, no mince ginger as I was unable to locate this at my farmers market, grape seed oil instead of olive oil, additional of sesame seeds), and even with the difference in items this dish was delicious. My only take away is next time I need to purchase more bok choy so that I can enjoy leftovers at a later date.

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