The Mindful Epicurean

For the benefit of efficiency I have been ordering groceries online for pick up for the past several years. While it typically works out well, occasionally I end up with something a little different than intended. This week presented one of those moments. 

I ordered Baby Bok Choy to use in a stir fry and thought I was getting three Baby Bok Choy. Instead, I received three BUNCHES of four Baby Bok Choy for a total of 12! 

This was way more than I expected or needed. So, I decided to create a recipe as a side dish rather than incorporate into a stir fry. 

Bok Choy is a Chinese cabbage and is super versatile, although primarily used in Asian dishes. Baby Bok Choy is simply harvested earlier than its full grown counterpart. You could certainly use full grown Bok Choy, as well. 

It is a fairly mild vegetable with a mustard green type flavor combined with a slightly sweet cabbage. It really takes on the flavor profile of whatever it is paired with. 

The key to preparing any type of Bok Choy is to clean it thoroughly. They can get quite gritty. My approach is to cut the base of the stalk, remove the wilted exterior leaves (if any), slice and place in a deep bowl of fresh water.

I then jostle the Baby Bok Choy in the water thoroughly. The grit will sink to the bottom, leaving you with beautiful, clean greens.

I use a spider strainer to scoop the greens out and place in a clean bowl. 

For this particular recipe, I am using olive oil, sesame oil, soy sauce and fish sauce, chicken stock, garlic, sesame seeds and red pepper flake. 

I use a wok for this recipe. A wok allows steaming and stir frying by creating different cooking zones within the same pot. In this case, I want to steam the Baby Bok Choy versus frying. 

My niece, Emily, recommended this particular scanpan to me last year and I love it! It works great on my induction range. 

I sauté garlic over medium high heat and then toss in the clean, drained Baby Bok Choy. 

I am using these absolutely beautiful, handmade wooden spoons that were gifted to me by my amazing friend, Meredith. Aren’t they gorgeous?!

I sauté the Baby Bok Choy until the leaves are nice and wilted, reflecting a bright green color. 

I add the soy sauce, fish sauce, sesame seeds, red pepper flake and chicken stock. I continue to toss throughout the process for about 15 minutes or until the white pieces of Baby Bok Choy are fork tender. 

And Voila! It’s ready to eat! I am garnishing mine with freshly diced cilantro and cashews for some crunch. It would also be great with peanuts or almonds. 

This dish can be simply served over rice, on its own or as a side dish. I will serve mine with Thai Curry chicken thighs and a coconut jasmine rice. 

As the old adage goes, “When life gives you lemons”, or in this case, Baby Bok Choy. I believe the outcome took a positive turn with this one. I hope you enjoy!