Sometimes I just want to indulge in greens, a plate of good-for-you superfoods adorned with a tasty sauce and a side of chili or sriracha to dip.

That alone with a side of rice, is my go to during veggie-full days that I need an antioxidant boost for my face and body amongst the Los Angeles atmosphere.

What is Baby Bok Choy and how does it taste?

Baby Bok Choy is one of my favorite choices. A deliciously filling green, slightly fibrous, with mild lettuce-celery like flavor and mustard-bite hints when compared to it’s adult version, in which the more mustardy bitter notes are more pronounced.

The texture is delightfully crispy and fresh, which makes baby bok choy a good companion for many Asian dishes that have opposite, richer flavor profiles.

It’s especially complimenting as a side to fried meats, saucy seafoods, stir-frys, and soups and stews.

The one thing that always turns me off when preparing baby bok choy, is too much wilting which results in bland, mushy, and unappealing bok choy. This can happen fast! It can leave you with a poor impression of this amazing leafy green and I don’t want that for you.

With this recipe and the techniques shared, you will see how good this vegetable can be once you cook it without losing it’s crisp and the leaves still together.

Not only is it a beautiful presentation when cooked properly, baby bok choy can be the only vegetable side you need because of it’s more satisfying, heartier nature.

Step by Step Images

You’ll want a pound of baby bok choy as they do shrink a bit during the cooking process. You can get recently picked bok choy at your local farmer’s market or Asian grocery store.

Wash your Baby Bok Choy very well, and cut only a little bit from the ends, just trimming where it is still dirty or jagged. The middles should mostly stay together and a few outer leaves might come off during trimming.

For this baby bok choy recipe I steam the vegetable first. It’s a must that they are “standing up” in the pot so the bulbs are closer to the heat source.

Wait till the water is boiling. Put them in. Wait about a minute, then close the lid of steamer.

Just when they look wilting, you can remove them and then shock them with an ice bath. Pat dry and lay them out on a paper towel to get as much of the water off.

Saute your garlic and ginger and then add the soy sauce mixed with some brown sugar and sesame oil.

Drop in and stir fry bok choy with the sauce for less than a minute. Gently incorporate with the sauce and serve immediately. Sprinkle with sea salt to your taste.