Baby bok choy, topped with a sweet soy glaze, is perfect as a side dish to an adventurous dinner. Or enjoy by itself as a healthy afternoon snack. *this post contains affiliate links, read my disclosure here.*
I have been so excited to finally feature this vegetable on my blog for all of you! A lot of you might be thinking: what in the world is bok choy?! Some of you might be thinking: awwww it looks so cute! Yes! Baby Bok Choy is really cute.
Short and sweet, bok choy is a Chinese cabbage but not the Chinese cabbage. It’s really mild in flavor and it is good raw in salads or cooked in stir fry’s. Baby boy choy can be found in a lot of Asian and international markets, as well as a lot of farmers markets.
Reasons why I love baby bok choy:
It’s really cute.
It’s super versatile which means you can really do anything with it.
It’s a vegetable that is super elegant when plated. Seriously, this vegetable knows how to clean up nicely.
So today I want to show you how I cooked this particular bok choy but I’ll also give you some ideas of what I’ve done in the past to help jump start your creative process.
First off, I like to blanch my bok choy first before searing and roasting because I think it helps it to cook evenly. After you pull the bok choy out of the ice water, it is super important for you to let it dry on a wire rack. This allows any water that is still hidden in the layers of the bok choy, to drip out which will make it easier for you to get an awesome sear on your little ones.
The whole baby bok choy is edible so you don’t have to worry about waste with this one which is great! Though, if the outer leaves look a little less than appealing, just peel them off and you should be able to use the rest of this really cool vegetable.
Now here are some applications in which I’ve used these babies:
Roasted Salmon glazed with Moroccan BBQ Sauce, seared baby bok choy, and an Israeli Couscous salad.
Noodle Bowl with sweet peppers, soy glazed baby bok choy, peanut sauce, garlic shrimp.
This is also really fun to eat by itself. Two of these baby bok choy’s really go a long way. I hope that you have fun with this recipe and let me know how you fit baby bok choy into your dinner!
If you want to know how to elevate your dinner, along with baby bok choy, sign up for my 7 Simple Hacks to Elevate Your Dinner with the sign up below!
- 3 each baby bok choy, halved
- 1/2 cup soy sauce
- 1 tablespoon fish sauce
- 1/2 ounce ginger, chopped
- 3 cloves garlic, minced
- 1 each shallot, sliced
- 1/3 cup honey
- 1/4 teaspoon chile flake
- Bring a pot of water to boil and prepare an ice bath. Blanch bok choy for 2 minutes and submerge in ice water.
- Pull bok choy from water after cooled and place on a wire rack to let water drip off.
- Meanwhile, bring sauce ingredients together in a small sauce pot and bring to boil. Once boiled, reduce heat and let simmer until sauce becomes thick. Strain.
- Once bok choy has finished straining, heat a skillet over medium high heat with enough vegetable oil to coat the bottom of the pan. sauce.
- Place bok choy face down on the pan and sear until golden brown, about 5 minutes. Flip to sear other side, about 3 minutes.
- Pull from pan and glaze with sauce. Garnish with cilantro.
Amount Per ServingCalories 223Sodium 3955mgCarbohydrates 53gSugar 47gProtein 7g