My Baby Bok Choys!

Baby BOK CHOY! (Sung to the tune of Sir Mixalot’s, “Baby Got Back”)

I’m beginning to think that the better the recipe, the worse the accompanying photo. You’re so desperate to dig in and force feed your guests, that you barely have time to take a decent snap, let alone cover up a sauce drip on some viriginal rice. Funny, this recipe was this exact situation…

Not against bok choy, but this was my first timing making it and boyyyyyy is this photo terrible. So you know it was good. I bought two bunches of baby bok choy for this little weeknight adventure and thought for certain I’d gone overboard. Nope, I doubled my recipe and we came VERY close to consuming it all.

The garlic ginger sauce is a delicious complement to Ms. Tiegan’s chili-glazed salmon and coconut jasmine rice. Both have become a staple in my kitchen. I will literally not bother cooking salmon another way. Try this gorgeous combo for an easy date night, I promise that you’ll thank me later. And if you take a moment to plate it properly, please send me a photo so that I can swap out this messy one. xoxo

Garlic Ginger Baby Bok Choy

Should probably serve 4. Or two people who love cabbage as much as each other.

  • 1 T. toasted sesame oil
  • 2 tsp. minced fresh ginger
  • 4 garlic cloves, minced
  • 1 T. soy sauce
  • 2 bunches of baby bok choy – (trimming details below). Bok Choy can be used if its babies are unavailable. It was just have a slightly less sweet flavor. But it will be cheaper!
  • 1/2 c. water + 1/4 c. water
  • 2 T. flour
  • sesame seeds for garnish
  1. Several hours in advance, wash the bok choy thoroughly, especially toward the root where the dirt hides. Trim the ends. Cut stalks in half lengthwise. Then, cut leaves and roots into approximately one inch pieces. You can leave them bigger, but it will be messier to eat. You can prep these in advance and place in the fridge until ready to use.
  2. Mix your slurry of approx 1/4 cup of water and flour and set aside. Mix until there are no lumps.
  3. Heat sesame oil over high heat.
  4. Add garlic and ginger, stirring frequently, until fragrant.
  5. Add 1/2 cup of water and cover pan with lid. Allow to steam about 5 minutes.
  6. Push bok choy to sides of pan and pour slurry into open space in the middle. Stir with bok choy and liquid to create a thick sauce. Add more water if you’d like to thin it out.
  7. Remove bok choy from heat and garnish with sesame seeds.

Baby BOK CHOY!  (Sung to the tune of Sir Mixalot’s, “Baby Got Back”)


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