Steamed Baby Bok Choy

by Dawn T in Rouxbe Recipes

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Step 1: Preparing the Bok Choy

Preparing the Bok Choy

Clean the bok choy well in cold water. Leave it whole or cut it in half lengthwise.

Heat a wok or large fry pan over medium-high heat. Add the sesame and grapeseed oil. Once the oil is hot, add the bok choy and turn the heat down to medium. Toss to coat with the oil. Season to taste with salt and pepper. Add a few tablespoons of water and cover to steam. Let steam for about 2 minutes or until the bok choy is tender but still a little bit crunchy. Serve immediately.

  • 24 whole baby bok choy
  • 1/4 tsp sesame oil
  • 1 tbsp grapeseed oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp water

Notes

Make sure you don't overcook bok choy. It should still be a bit crunchy and a vibrant green color. It is also nice with a little ginger, garlic and hot sauce.

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Elizabeth D

A nice introduction to a forgotten vegetable

I had made bok choi before and was disappointed with how it came out: stringy, limp and not good. The technique in this video, and the recommendation of using baby bok choi, made for a delicious side dish that went wonderfully with the Asian Panfried Trout (although I used salmon instead of steelhead).

Very highly recommended.

Gary L

Perfect side dish

Easy, quick, tasty, healthy - what's not to like? The quick pan-frying and steaming seems to really preserve the rich bok choy flavor. We had this with a couple of main dishes from a local vegetarian Asian restaurant.

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