Baby Bok Choy with Sesame

beautiful little babies lightly sauteed & steamed with a double kick of sesame.

I’ve seen more Baby Bok Choy more often on TV than in real life; seriously, here in the Midwest I’ve never seen it at my regular grocery – but where I have found it is in the Chinese market.

Baby Bok Choy with Sesame
Baby Bok Choy with Sesame

I was lucky enough to visit one of the markets with my (now this is complicated) my step sister in law who hails from China. She came out and made all kinds of wonderful food.

Seriously, she spent hours and hours in the kitchen and between this and that I got to help here and there. I’m hoping to do a few posts on some of the wonders that she so effortlessly prepared.

But back to the Bok Choy – we still had a package when she left, so I did just a simple saute one night. Just a little oil in the pan, then after the cut side was lightly colored, I added about two to three tablespoons of water, put on the lid and let it steam for a few minutes, until crisp/tender.

It’s wonderful like that, and Bok Choy has such a beautiful, delicate flavor on its own, but I changed it up the next evening and tossed in a few additions.

Baby Bok Choy with Sesame
Baby Bok Choy with Sesame

Baby Bok Choy

  • Servings: 4
  • Difficulty: easy
  • Print

  • 2 tablespoons oil
  • garlic clove, peeled and minced
  • ½-inch piece ginger, peeled and minced or grated
  • ¼ teaspoon red-pepper flakes, or to taste, optional
  • about a pound of baby bok choy, cleaned, cut in half the long way
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • Toasted sesame oil for drizzling
  • a few toasted sesame seeds for garnish

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

Add bok choy, stir around to coat with oil, then arrange cut side down, bulb end toward the center and cook about two minutes. Turn & add soy sauce and water, then cover pan and cook for approximately two minutes more, until steam begins to escape from beneath the lid of the pan.

Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.

Remove to a warmed platter and drizzle with sesame oil & sprinkle with seeds.

I’ll be bringing this to Fiesta Friday, hosted this week by Laura @ Feast Wisely. Make sure to visit Fiesta Friday this week – I’ve already seen several wonderful St. Patrick’s day recipes among the recipes and do visit Laura and her delightful blog.