“Eat your greens,” your mother says (or is it your conscience?). Here’s how to eat them pleasurably, in a neat little package. Baby Bok Choy is probably the mildest, tenderest, easiest-to-cook member of the cabbage family. Buy them from Asian vendors at your farmer’s market. Look for little tender ones (3-4 inches long), with leaves bright green and intact. Trim the stem ends, cut heads in half the long way, and soak briefly in water (there’s often dirt trapped inside). Or if you get really small ones, leave them whole and wash very carefully. Drain. Brief steaming and stir frying are my preferred cooking methods. After the jump, I take you step-by-step through a baby bok choy stir fry.
BABY BOK CHOY STIR FRY
(For more details on stir frying, read this post.)
5-6 cloves garlic, peeled and thinly sliced
4-5 or 6 small heads (7-8 ounces in total) of baby bok choy, trimmed, washed and drained
oil, toasted sesame preferably
season with a sprinkle of salt, soy sauce, mirin, to taste
1. Get your wok really hot. Add 2 teaspoons of oil, then the bok choy and garlic and stir fry for about a minute.
2. Add a tiny sprinkle of salt and a tablespoon of water, cover and steam for a minute.
3. Uncover, add a teaspoon or so of soy sauce and of mirin (to taste), even a few red chili flakes if you like, and stir fry for another two or three minutes. Check seasoning. Stop. The worst sin to commit with baby bok choy is to overcook it. Eat, enjoy!