Braised Asian Baby Bok Choy

So simple, but Gary and I could eat this all day long.

Serving Size: 4

Braised Asian Baby Bok Choy / Carrie Crow / Katie Workman /

This is a simple side dish that will round out an Asian influenced meal, though frankly I could just eat the whole pound of bok choy on its own and call it a day. This is one of Gary’s favorite vegetables made in his favorite way, so whenever I can add it to an Asian meal, I do.   If you live near a Chinatown, you can always find these adorable little boy choy heads, also available at many wells-stocked supermarkets, and of not you can always order them here.

And if not, just buy the bigger heads of bok choy, and make this version.  Sligtly less adorable, but equally delicious.

The super easy braising liquid turns into a sauce that is flavorful and aromatic, and the bok choy braised on the stovetop turns silky but retains its texture. This is is really nice served over rice to soak up all of the sauce.

Braised Asian Baby Bok Choy / Carrie Crow / Katie Workman /

Baby bok choy is a very versatile vegetable that you may have encountered in stir-fries in Chinese restaurants. It can be sliced and sautéed, it’s great in soups, it can be steamed, and it’s lovely braised whole of halved.  Choose heads with full, dark leaves, and white stalks with no brown spots. Use as soon as possible and keep in the refrigerator, unwashed, in a plastic bag for no more than 5 days. Before using rinse and shake dry.

Choy sum, which is very similar to bok choy, can also be used.

Braised Asian Baby Bok Choy / Carrie Crow / Katie Workman /

Braised Asian Baby Bok Choy


  • 1 pound baby bok choy
  • 3/4 cup chicken or vegetable broth
  • 1 tablespoon butter
  • 1 tablespoon soy sauce
  • 2 teaspoons minced fresh ginger (see Note)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sesame oil
  • sliced scallions to garnish (optional)

1. Halve the bok choy lengthwise and rinse it well under cold running water, making sure to gently separate the leaves to get any dirt out.

2. In a large saucepan combine the broth, butter, soy sauce, ginger and garlic, and bring to a simmer over medium high heat. Add the boy choy, cover, and simmer for 7 to 8 minutes until the bok choy is tender but not mushy.

3. Remove the bok choy using tongs to a shallow serving bowl and return the pot with the braising liquid to medium high heat. Simmer until the liquid is reduced to 1/3 to 1/2 cup, then add the sesame oil and pour the sauce over the bok choy in the platter. Garnish with scallions if desired.

How to Peel Fresh Ginger

Have fun with ginger’s bumps and knobs by trading a paring knife in for a thin teaspoon. Click here for the video!

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