Bok Choy — How to fall in love and easily cook that tasty vegetable
A lot of vegetables need a lot more work to prepare and cook than Bok Choy, especially Baby Bok Choy which is harvested earlier producing smaller, more tender leaves. That’s why it has become a staple in my kitchen.
I regularly cook it as a side to sea bass, halibut, or similar white fish and shrimp. Oureverydaylife writes, “The briny flavors of seafood match well with the crisp vegetal nature of bok choy.”
Here’s how I prepare Baby Bok Choy in three easy steps:
- Rinse it thoroughly under running cold water.
- Cut it in half lengthwise
- Cut off about an inch of the stem which gets rid of the root and all the dirty stuff.
Easy, right? But wait until you see how easy it is to cook Baby Bok Choy!
If I’m in a real hurry I just throw it in a pan and sautee it in a little olive oil for 5–10 minutes over medium-high heat.
For a fancier side dish, I add a few ingredients, such as garlic, ginger, soy sauce, and sesame seeds. Still, pretty easy, agreed?.
I mince 2 cloves of garlic and grate about an inch of ginger. Sautee garlic and ginger in olive oil for a minute until they get fragrant and then add the baby Bok Choy. Stir to coat it with the oil and cook for about 2 minutes. Add a little water, sprinkle with a little soy sauce and salt, cook for another 5 minutes. Add a handful of sesame seeds and voila, a quick, beautiful, tasty side dish.
Last week I cooked Chilean Sea Bass from Costco with a side of Baby Bok Choy. Heaven!
