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fresh bok choy

I have beautiful bok choy in the ground right now and ready to come out.
Will cook tonight.

Any ideas on simple preparation?

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  1. Stir fry with garlic and a bit of broth - Shanghai style. Delish!

    1. oh, i love that! are these small or large?

      if they are small, must halve them (cleaned, of course), then steam the small ones and dress with a dressing of rice wine vinegar, garlic and toasted sesame oil -- maybe a touch of sugar in that dressing -- depending on how old the bok choy is. add a squeeze of lime or lemon and s&p. maybe some red chile flake. maybe add ginger, to your taste.

      1 Reply
      1. Bok choy is my favorite vegetable.. after eggplant. Slice the big ones lengthwise then in ribbons, as I do, or chop them up to your liking. I sometimes quarter them.

        A basic stir fry: chopped garlic, chopped fresh ginger, peanut oil, Shaoxing rice wine or dry sherry, a little chicken broth, soy sauc

        3 Replies
          1. re: ferret

            Oh yes... or Szechuan peppercorns, crushed. Or, crushed red pepper flakes, or whole Thai bird chilies, or a smidge of chili garlic sauce...

            1. re: Gio

              i love miss gio's idea! good and healthful, to boot!

        1. i love to braise baby bok choy and serve along any meat or fish dish. I just split them in half, take the very tiniest cut off the end of the root so it stays together, submerge them in very cold water whooshing it a bit. then I do go through the bottom stems and with my mushroom brush (it's soft) brush any hidden dirt away, but use them! Braise with a bit of chicken stock, soy, mirin, ponzu some sake. If you want first saute fresh chopped garlic, shallot, and maybe add a tiny bit of sesame seed oil. Serve with toasted sesame seeds and or fried shallot. So good.

          1 Reply
          1. re: chef chicklet

            this works well for the large ones too.

          2. Agreed on the stir-fry. Garlic, ginger, sesame, yep. But I like to add a bit of oyster sauce - the slight bitterness of the greens plays nicely with the sweet and savory flavors of the sauce.

            1 Reply
            1. Here's what we did, simple and delish:

              Slice stems on bias.
              Slice leaves.
              Stirfry stems with a crushed but intact knob of ginger salt and pepper until softening (about 3-4 min)
              Toss in garlic, stirfry until fragrant 1 or 2 min
              Toss in leaves and stirfry until wilted, 1 min.
              Remove from heat, hit with a dash of sesame oil and toss. Remove ginger & serve.

              1. Make coleslaw out of them.

                If they are young and tender, cut them into match stick size strips, marinade in some rice vinegar, sugar, salt, peeled/diced ginger, and minced garlic. Toss and refrigerate overnight. Serve chilled.

                  1. Wonderful side dish or served with rice and pour the rest of the liquid over the rice, That can make a main dish. Meatless