Baby Bok Choy

Baby bok choy is a very mellow veggie with a mild, peppery flavor

I prefer the “baby” bok choy over it’s grown-up-slightly-bitter relative because the leaves are tender, yet crisp and the stalks are crunchy

This is a simple recipe with only a few ingredients.  But don’t let that fool you… it’s BIG on flavors!

I have about a pound of baby bok choy that I’ve cleaned and halved, 1 teaspoon of grated fresh ginger, 2 cloves of grated garlic and 1 tablespoon of finely chopped shallots

Right before cooking, we’re going to dress the bok choy in 1 1/2 tablespoons of soy sauce, 1 teaspoon of sesame oil and 1/2 teaspoon of crushed red pepper to add a kick

I’m cooking on a flat top grill, but you can use a pan with the same tasty results.  Either way, heat to a medium – high temperature

Spray your cooking surface with vegetable oil and add the shallots, ginger and garlic

Saute 2-3 minutes then remove to a small bowl and set aside

Drizzle the bok choy with the soy, sesame oil and sprinkle on the crushed red pepper flakes and toss to coat

Place the bok choy in a layer over the cooking surface.  If using a smaller pan, cook in batches so the stalks are not overlapping

Cook for 2 minutes, flipping as they start to brown

Add the shallot mixture back onto the cooking surface, stir to combine with the bok choy and remove

Sprinkle with toasted sesame seeds and serve immediately

We served this recipe with our Japanese Meatballs.  YUM!!

Enjoy!

Tools used to make this recipe

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