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Such a Cute (Green) Baby

I definitely do have a thing for baby vegetables. They tend to be sweeter, more tender, and just so damn pretty to look at. Kind of like puppies, but without the accidents. I’ve extolled the virtues of baby bell peppers, but today I want to give a special shout-out to baby bok choy. 

Bok choy, being a cruciferous vegetable (like broccoli, kale, and cabbage) is among the healthiest of healthy foods. It’s loaded with vitamins, minerals, and fiber. You can store it in your refrigerator (in an open plastic bag) for up to four days.

You can just slice it thinly and add it to salads, or you can get fancier. One of my favorite recipe websites, Woks for Life, has a particularly beautiful presentation of baby bok choy with mushrooms. But if you want a simpler version, here it is:


Baby Bok Choy with Ginger & Garlic


  • 4 bunches baby bok choy, cut in half lengthwise

  • 1 Tbsp canola oil

  • 1 small clove garlic, minced

  • 1 1” piece gingerroot, minced

  • 1 Tbsp dry sherry (optional)

  • 1 Tbsp soy sauce or tamari

  • ½ tsp sesame oil


  • Place the bok choy pieces in a large microwave-safe bowl filled with cold water. Swirl around, and change the water if necessary, until you’re sure that there’s no dirt or sand left on the bok choy. 

  • Pour out most of the water, leaving just a quarter or half cup, place a paper towel over the bowl, and microwave the bok choy on high for a minute or so – until it’s softened and bright green.

  • Drain in a colander.

  • In a small pan, heat the oil over medium, then add the garlic and ginger. Stir for a minute or so until fragrant, and then add the sherry, tamari, and sesame oil. Heat for 30 seconds or so, and turn off the heat.

  • Place the bok choy on a platter or in a shallow bowl and pour the sauce over the top.