An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

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Braised Baby Bok Choy and Onion with Ginger

By on Apr 14, 2013, 1:15 pm in Food and Drink, Recipes-Savory | 1 comment

Baby Bok Choy
Baby Bok Choy at the Santa Monica Farmers’ Market


In spite of its tastiness (Melissa’s Fresh Produce’s new cookbook 50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes  describes it as having a sweet vegetal taste, sometimes edged with peppery spice), I have found bok choy to be somewhat of a tough sell to my clients. When I read further in the book, what a nutrition powerhouse it is- high in fiber, chock full of vitamins (A, C, K, B6 and folate), and very low in calories- I was re-encouraged in my efforts to present it on menus.

 And what do you know, I recently had the opportunity to serve it at a spring engagement party for a client who told me “I like being different.”  

 Kudos to her! Turns out her guests loved it, too, as it was the hit of the party.

And luckily for you, I’ve decided to share the recipe with you, so that you, too, can take a leap and consider serving something a little different.


Baby Bok Choy with Onions and Ginger-Cropped
Braised Baby Bok Choy and Onion with Ginger

If you can’t find baby bok choy, mature bok choy will work, too. Just cut it into smaller pieces and let it braise covered for slightly longer, until it’s tender.


  • 2 pounds baby bok choy, halved and/or quartered depending on the size
  • 1 large onion, cut into wedges
  • 3 tablespoons mildly flavored vegetable oil
  • 2 tablespoons pure sesame oil
  • 1 large clove garlic
  • 1 teaspoon grated ginger, or more to taste
  • 1 1/2 tablespoons dark soy sauce
  • 2 1/2 tablespoons light soy sauce
  • 1/3 to 1/2 cup chicken broth
  • Freshly ground black pepper
  1. Heat the two oils in a large sauté pan. You may have to cook the recipe in two or three batches.
  2. Add the onions and stir fry for until they begin to brown lightly, about 3-4 minutes. Then add the ginger and garlic, stir frying for about 1 more minute. Do not let the garlic brown.
  3. Add the bok choy and stir fry for about a minute to coat it completely with the oil. Then add the soy sauce and 1/3 cup of chicken broth. Stir fry for another minute or so, then cover the pan tightly with foil. Reduce the heat and let it braise for another 4-5 minutes, until slightly tender. You can lift an edge of the foil (carefully -don’t burn yourself) to check the progress of the cooking, and add more chicken broth, if needed.

Yield 4-6 servings

P.S. Hard cover versions of 50 Best Plants on the Planet is available from Melissa’s Fresh Produce, while paper backs are available through Amazon. See link above.


Looking for a few other nutrient dense plants recipes? Try:

Roasted Asparagus with Lemon Caper Mayonnaise

Double Kale Caesar






    1 Comment

  1. this looks yummy…

    Avatar Patrice

    April 14, 2013

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