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Baby Bok Choy

DaisyM Mar 29, 2009 05:37 AM

My husband stir fried some baby bok choy with garlic and leeks. It was so delicious. Now I'm wondering if you could give me other ideas on how to use bok choy. Thanks for all suggestions.

  1. p
    pobo Mar 30, 2009 09:48 AM

    A quick and easy preparation is to slice in half, brown the cut sides in peanut oil and then add a little water, cover and steam for 5 minutes.

    1. t
      The Turtle Bay Dove Mar 30, 2009 08:33 AM

      I recently did a stir-fry with baby bok choy, shitakes, and fish sauce which was fantastic. You don't actually need the recipe since it's so straightforward, but here it is anyway:

      1. d
        dmd_kc Mar 29, 2009 09:58 PM

        It's great braised in chicken stock with a little butter. Here's a great Sara Moulton recipe that's rich enough for a dinner party. It's excellent with a tiny fraction of the butter, too, for weeknight eating. Lord, how I miss that woman on TV.


        3 Replies
        1. re: dmd_kc
          Val Mar 30, 2009 04:02 AM

          Me too...I liked her show immensely...but at least, she didn't become ridiculous like so many other Food Network personalities! Seems like the ones who stick around long enough on that network become jokes.

          1. re: dmd_kc
            alkapal Mar 30, 2009 04:06 AM

            i just saw sara moulton this weekend on the create channel -- "sara's weeknight meals." http://www.createtv.com/CreateProgram...

            1. re: dmd_kc
              fourunder Mar 30, 2009 05:36 AM

              Butter and Soy Sauce....http://chowhound.chow.com/topics/5175...

              Roasted, Blanched or Pan Sauteed......I prefer to cut in half lengthwise as a side vegetable with say a steak ...but biased cut sliced across when serving with rice

            2. LulusMom Mar 29, 2009 06:29 AM

              I often roast them with a tiny bit of oil, then drizzle a bit of sesame oil over them before serving.

              5 Replies
              1. re: LulusMom
                FriedClamFanatic Mar 29, 2009 06:56 AM

                interesting! How long and at what temp?

                1. re: FriedClamFanatic
                  DaisyM Mar 29, 2009 09:40 AM

                  These are great suggestions!

                  1. re: FriedClamFanatic
                    LulusMom Mar 29, 2009 09:52 AM

                    Oh yikes, I pretty much just roast depending on what else I have cooking, so I'm not very helpful with this - if I need more time, I do a lower temp for longer, etc. I always cut the baby bok choy in half, and I'd say they're usually ready in 20-25 mins at around 350. Someone with a more definite recipe please feel free to chime in and be more helpful than I'm able to be. Sorry!

                    1. re: LulusMom
                      MMRuth Mar 29, 2009 10:20 AM

                      I love that idea too - I'll have to try it.

                      1. re: LulusMom
                        FriedClamFanatic Mar 29, 2009 11:42 AM

                        Great.thanks...I"ll give them a try at that level

                  2. Gio Mar 29, 2009 06:07 AM

                    I love baby bok choy! In the past I've used them as a component in salad... slice off the bottom root end and slice from top to bottom in quarters. I add a bit of napa cabbage, celery, carrots, bean sprouts, anything really then make a dressing of sesame oil, pressed garlic, lemon juice, sherry vinegar, a little soy sauce....

                    5 Replies
                    1. re: Gio
                      alkapal Mar 29, 2009 08:00 AM

                      i've used them as dippers for my favorite knorr's spinach-vegetable dip in sourdough bread bowl! just cut off the bottom, and pull apart the head. you can get some good dip on those babies!

                      1. re: alkapal
                        Gio Mar 29, 2009 10:18 AM

                        Cruditees... now that's brilliant, Alka! Why didn;t I think of that?
                        I have read that Bok Choi is one of the world's healthiest vegetables.....and those babies are just so adorable.

                        1. re: Gio
                          Cheese Boy Mar 29, 2009 09:29 PM

                          Gio, I have to keep reminding myself about these veggies all the time, and you are so right about their health benefits.

                          Look --> http://health.msn.com/health-topics/o...

                          1. re: Cheese Boy
                            Val Mar 30, 2009 03:59 AM

                            Nice article...the snow crab on the list surprised me!

                      2. re: Gio
                        cheesecake17 Mar 29, 2009 10:03 AM

                        I use them in a salad all the time. Delicious and makes a great light lunch. Sometimes I add in some baked tofu..

                      3. q
                        qbdave Mar 29, 2009 05:51 AM

                        Hydrate a few chinese Black Mushrooms, drop the Bok Choy in boiling water for 90 seconds, no more, top the Bok Choy w/ the hydrated Black mushrooms and add some Oyster Sauce.
                        This was a common serving style during my many trips to Hong Kong and w/ the Asian community throughout Australia.

                        1. MMRuth Mar 29, 2009 05:39 AM

                          That sounds delicious. Sometimes I just steam it and squeeze some lemon juice on, if the rest of the meal is heavy. I've also made a recipe where you add some oyster sauce to the stirfry. I wonder how it would be if you parboiled, and then grilled them?

                          2 Replies
                          1. re: MMRuth
                            another_adam Mar 29, 2009 07:21 AM

                            Oyster sauce is my most common go-to addition for baby bok choy, too! For the lunchbox, I frequently just nuke a few, let them cool slightly so I can squeeze out some of the water, and then toss them with a dollop of oyster sauce, a pinch of sugar, a drizzle of sesame oil, and a generous sprinkling of crushed sesame seeds. (How's that for precise?) A little rayu or sriracha zips them up, too.
                            I find that at least for room temperature salads when they're going to sit a while, squeezing them is key, since otherwise they release water and dilute/"wash off" the dressing.

                            1. re: another_adam
                              alkapal Mar 29, 2009 07:58 AM

                              i'm with another adam, esp. re sesame oil.

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