Author: Susanne at dishwithme.com
Baby Bok Choy is a vegetable that is native to China, but is, also, grown in some parts of the United States. It has white stalks and beautiful deep green leaves. The white part has a flavor kind of similar to cabbage, while the green part is sort of a spinach flavor. I love both of those flavors, so baby bok choy is a natural fit.
There are different ways to enjoy baby bok choy. It can be thinly sliced and made into a salad, added to soup, or prepared as a side dish with an Asian flair, such as a stir-fry.
I find my baby bok choy at Bikol Express Oriental Market. In many other parts of the country, it is easily found in your local grocery store.
HELPFUL HINTS FOR BABY BOK CHOY
Everyone has a different preference for how they like their veggies cooked. Some like them barely cooked with a good crunch left to them, while others prefer them really done, like almost soggy. There is no right or wrong, so adjust the times and cook them how you prefer.
Don’t skimp out and skip using some of the ingredients. Seek each one out. These ingredients really come together to flavor this dish perfectly.
Just a warning, fish sauce smells really funky, but don’t let that deter you. The flavor is actually quite delicious in foods.
Red pepper flakes are an optional ingredient for those who like things spicy.
GROCERY LIST
- Baby bok choy
- Yellow onion
- Green onion
- Sesame seeds
- Sesame oil
- Fresh garlic
- Fresh ginger
- Fish sauce
- Chinese 5-spice
- Red pepper flakes (optional)
LINKS TO RECIPES TO PAIR WITH THIS ONE
Chow Mein can be made completely vegetarian, or with any kind of pre-cooked meat you prefer. My favorite combination is to combine it with my CHAR SIU PORK. It is OMG good! Shrimp is also a good choice. But, in this recipe I am simply using thinly sliced strips of ham because it makes it quick and easy, as there is nothing else to cook. And, we all need quick and easy in our lives sometimes. But, please, feel free to replace it with whatever protein you prefer.
LINKS TO EQUIPMENT USED
A wok is perfect for cooking Asian dishes.
A good, sharp nice is very helpful when doing a lot of cooking. This is my exact knife.
Equipment
- Wok or large frying pan
Ingredients
- 1 1/2 pounds Baby bok choy Approx. 12 pieces, washed, cut in half
- 1/2 Yellow onion Thinly sliced in half moon shape
- 1/4 cup Green onions Chopped
- 1 Tablespoon Sesame seeds
- Red pepper flakes completely optional
- SAUCE
- 1/4 cup Soy sauce
- 3 large cloves garlic
- 2 teaspoons Fresh ginger Grated
- 1 Tablespoon Sesame oil Plus more for cooking.
- 1 Tablespoon Fish sauce
- 1 teaspoon Chinese 5-spice
Instructions
- Wash bok choy, cut in half, lengthwise. Set aside
- Slice onion, grate garlic and ginger. Set aside.
- Make sauce. Set aside.
- In a wok, or large pan, on Medium-high heat, add a few swirls of sesame oil (approx 2-3 Tablespoons), then add the baby bok choy. Cook for about 5 minutes, stirring often. If you like it more on the crisp side, cook for a little less time. If you like it a lot softer, add a few minutes to the cook time.
- Add the yellow onion. Cook for about 2 additional minutes.
- Add the sauce, green onions and sesame seeds. Cook for 3 to 5 more minutes, depending how tender you prefer your bok chow.
- Garnish with extra green onion and sesame seeds, if desired.