Baby Bok Choy With a Kick

Bok choy might not sound like it tastes that great, but this simple veggie is one of my favorites.

I love the crunchiness you get from the stalk and the ends that remind me of spinach. This dish you can prepare as a side dish or eat it alone with some brown rice.

The spicy flavor gives it a kick that is definitely filling for a meal, so let me know what you think.

Ingredients for 1 Serving

  • A pinch sesame seeds, don’t over do this amound
  • 4 heads baby bok choy, I used a small box from Trader Joe’s
  • 1 1/2 tablespoon canola oil
  • 2 garlic cloves thinly sliced
  • 1/2 teaspoon red pepper flakes
  • Pinch of salt
  • 1/4 cup low-sodium chicken broth
  • 1 teaspoon Asian chili oil

If you don’t want this to be spice, don’t add in the chili oil or red pepper flakes


In a  small fry pan over medium heat, toast the sesame seeds alone until golden brown and fragrant, 4 to 5 minutes. Remove.

Next, cut off the base from each head of bok choy. Separate the heads into individual pieces.In a wok or a large fry pan over medium-high heat, warm the canola oil. When it is hot and shimmering in the pan, add the garlic and red pepper flakes and cook, tossing and stirring constantly, until fragrant but not browned, 20 to 30 seconds.
Add the bok choy and a pinch of salt and cook, tossing and stirring, until the bok choy just begins to wilt, 1 to 2 minutes.
Add the broth and cook, stirring occasionally, until the bok choy is just tender and the broth evaporates, 1 to 2 minutes.
Add the chili oil, stir well to coat the bok choy and remove from the heat.Stir in the sesame seeds, transfer the bok choy to a dish or bowl and serve immediately.
*Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).


all photos by Marianna Hewitt

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