Veggies

Baby Bok Choy

Sauteed baby bok choy served on a platter garnished with toasted sesame seeds

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

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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

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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

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

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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

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

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Sprinkle with toasted sesame seeds and serve immediately

Sauteed baby bok choy served on a platter garnished with toasted sesame seeds

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

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Enjoy!

Simply Sundays ~ Baby Bok Choy

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

1 pound of baby bok choy

1 teaspoon of grated fresh ginger

2 cloves of grated garlic

1 tablespoon of finely chopped shallots

1 1/2 tablespoons of soy sauce

1 teaspoon of sesame oil

1/2 teaspoon of crushed red pepper

Toasted sesame seeds for serving

Directions

Clean and halve baby bok choy,  grate 1 teaspoon of fresh ginger & 2 cloves of garlic and finely chop 1 tablespoon of shallots

Heat flat top or pan 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

Tools used to make this recipe

© Simply Sundays 2019
All rights reserved

2 comments on “Baby Bok Choy

  1. These are such a wonderful veg dish! I love that you used Asian ingredients to really make them shine. Now I have to go figure out what Japanese meatballs are!

    • simplysundaysfoodblog

      Thank you chef!Check out the link to the Japanese meatballs… they’re SOOOOO good!!

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