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!
If you like this recipe, you’ll definitely want to try this Air Fried Bok Choy version!
Baby Bok Choy
- 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!