Quick and delicious, this baby bok choy is tossed in simple Asian flavors for the perfect side dish in a pinch!
Baby bok choy is the perfect blank canvas! It has a mild, almost cabbage-like flavor with a hint of sweetness and pepperiness. When cooked, I love the combination of tender leaves and crisp stems. My favorite way to serve it is with simple Asian flavors: sesame oil, lots of garlic, and a bit of heat from hot pepper flakes. It’s absolutely divine!
What Is Baby Bok Choy?
Baby bok choy is young bok boy, a type of Chinese cabbage. Harvested before full maturity, baby bok choy is small and tender. Known for its mild and slightly sweet flavor, baby bok choy is commonly used in Asian cuisine. When looking for bok choy at your local grocery store, you will find a variety of options! Some will have white stems while others have green, in addition to some having purple leaves. The color of the stem or leaves doesn’t matter as much as the size. The smaller the heads, the more tender they will be when cooked! These small heads will be labeled “baby bok choy” in the grocery store.
Baby Bok Choy Ingredients
- Baby bok choy – baby bok choy is mild with a slightly sweet taste. The leaves are tender, while the stems maintain a crisp texture when cooked.
- Garlic cloves – garlic…because garlic!
- Extra virgin olive oil – extra virgin olive oil adds flavor and moisture.
- Sesame oil – sesame oil has a distinctive nutty and aromatic flavor.
- Water – water is used to help steam the baby bok choy.
- Hot pepper flakes – for a little heat, add a dash (or a lot) of hot pepper flakes! Don’t like heat? Leave the flakes out!
- Sesame seeds – sesame seeds are a great toasty garnish.
How To Clean Baby Bok Choy
It is important to wash baby bok choy well, as they are known to accumulate sandy/dirt between stalks. In order to wash, gently separate the leaves without breaking them apart to carefully rinse away any and all dirt. Once all of the stalks are rinsed thoroughly, you are good to go!
How To Cook Baby Bok Choy
Full instructions in the recipe card; this is just an outline!
Add slivered garlic, olive oil, sesame oil, water and hot pepper flakes to a large skillet with a cover. Then add baby bok choy in one layer.
Steam on medium-high for 9-12 minutes until fork tender. Flip halfway.
Drain extra liquid and serve with sesame seeds.
What Part Of Baby Bok Choy Can I Eat?
This may be my favorite part of baby bok choy because you can eat EVERY single part. From the leaves to the stems, you can enjoy the entire plant without any trimming or peeling required. Can you even ask for a better vegetable prep than this? It is hard to beat! Plus, within one vegetable you get lovely variety between the tender leaves and the crispness of the stems when cooked.
Baby bok choy is an incredibly easy and yummy side dish. Here are a few of my favorite ways to serve:
- Dinner party: serve the baby bok choy in your favorite stir fry or rice bowl at your next dinner party! Asian Salmon Rice Bowls are customizable and fun for everyone to assemble their own.
- Weeknight side: serve alongside your weeknight dinners. One of my favorites is this Easy Filipino Chicken Adobo.
- Asian Feast: serve as a part of an Asian-inspired feast including Peanut Noodles, Orange Chicken, or your favorite sushi rolls. Bonus if you make your own like this Easy Shrimp Tempura Roll!
More Veggie Side Dish Recipes You’ll Love!
- Shredded Brussels Sprout Salad (With Parmesan & Lemon)
- Broiled Asparagus
- Italian Roasted Green Beans
- Large skillet with top
- 1 pound baby bok choy rinsed well
- 3 large garlic cloves slivered
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sesame oil
- 1 tablespoon water
- Hot pepper flakes to taste
- Salt to taste
- Sesame seeds to garnish (regular or black)
- In a large skillet with a top, add slivered garlic, olive oil, sesame oil, water, and hot pepper flakes and salt. Add baby bok choy in a single layer.
- Cover skillet and let steam on medium-high heat for 9-12 minutes until fork tender, gently flipping halfway through.
- Serve bok choy with the garlic slices, using a slotted spoon to drain off extra liquid. Garnish with sesame seeds.