Sauteed Baby Bok Choy


  • 2 tablespoons neutral cooking oil, like canola
  • 2 garlic cloves, peeled and minced
  • 1 ½-inch piece ginger root, peeled and minced
  • ¼ teaspoon red-pepper flakes, or to taste
  • 4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
  • 1 tablespoon soy sauce
  • 1 tablespoon chicken stock or water
  • Toasted sesame oil for drizzling


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

2. Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, with a mix of half chicken stock and half water, then cover the pan and cook for about 2 more minutes, until steam escape from beneath the lid of the pan.

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

4. Remove to a warmed platter and drizzle with sesame oil. Serves 4.

Source: The New York Times

Leah Beckett