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Baby bok choy

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Baby bok choy is delicious, having a fresh texture and is by any stretch of the imagination a superfood. Do you like baby bok choy? If so, how do you like to cook baby bok choy? If not, why dont you like baby bok choy?

There are more than countless ways to cook baby bok choy. You can steam it, braise it, boil it, stirfry it or other things. May I suggest you braise baby bok choy in chicken stock and tamari sauce and white pepper! It is also good with dried shittake mushrooms which have such good texture.

Please share your own experiances with baby bok choy.

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  1. Brush it with a little oil, and grill it. A couple of minutes per side, if that. Drizzle some soy sauce over at the end. Delicious.

    3 Replies
    1. re: nikkihwood

      Darling Nikki, you are a girl after my own heart. THank you!

      1. re: nikkihwood

        Stir fry in small amount of oil. Then add a liitle water to the wok. Then premium oyster sauce and white pepper.

        1. re: SteveRB

          YUM. do you know is it possible to make your own oyster sauce with fresh oysters?

      2. I love cutting them in half, then searing them cut side down in an oiled pan, and covering it so it also steams and it comes out delicious.

        1 Reply
        1. re: Dirtywextraolives

          Thank you!

        2. Cut 15 – 20 bulbs in half vertically and rinse them to get all the sand out. Start boiling a pot of salted water. While water is coming to a boil, slowly sauté 6 – 7 smashed cloves of garlic in oil until they are golden brown all over. When water reaches a boil, briefly blanch bok choy for 7 – 8 seconds, remove from water, and drain. Mix with the garlic and hot oil on the serving platter and drizzle with a thin oyster sauce. Makes one side dish for a family meal.

          3 Replies
          1. re: RealMenJulienne

            Excellent! All of my Asian friends, while working in Hong Kong, used this method. Usually 1 - 1 1/2 minutes for blanching and adding rehydrated Black Mushrooms in the dish as well.

            1. re: qbdave

              Yup, some rehydrated mushrooms are pretty traditional but I personally have never learned to like them.

              I also like to cook bok choy into instant noodles. Five or six bulbs per package is a good ratio.

              1. re: RealMenJulienne

                Have you tried the texture, however?

          2. Typically I braise it. Just yesterday, I braised some with leeks and garlic chives, plus a bit of teriyaki sauce and balsamic vinegar at the end.

            Keep in mind how dramatically the volume reduces when cooked. I find that a pound of it cooks down to almost exactly a cup.

            1 Reply
            1. re: greygarious

              I like to wash thoroughly, cut in half or quarter vertically and drain. Briefly saute some chopped ginger and garlic, add bok choi and a half-cup or so of chicken stock. Braise for 5-10 minutes, covered, if you like it softer. I add a little hoisin near the end of the cooking time. You could also drizzle with a little sesame oil and toss to coat.