Baby bok choy stir fried with sesame oil is a very simple and delicious way to cook this vegetable. I have also seen this vegetable called “Cream Seedling” given how white its stems look compared to Shanghai bok choy. It is perfectly cooked when you see the leaves wilted and the stem slightly transparent on the edges. It has some crunch left to the stem when you eat it and yet the leaves have absorbed the umami flavor of sesame oil.
Baby Bok Choy
Course: Lunch, DinnerCuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
5
minutesTotal time
15
minutesBaby bok choy is a mild, sweet, and crunchy Chinese leafy vegetable.
Ingredients
1 pound 1 1 pound of Shanghai Baby Bok Choy
2 tablespoons 2 2 tablespoons Sesame Oil
1/2 teaspoon 1/2 1 teaspoon Salt
Directions
- Cut the bottoms off the baby bok choy so that each leaf will come apart. Wash the bok choy and drain.
- Heat wok on high heat and add baby bok choy. Drizzle sesame oil over bok choy and salt and stir fry for 3-4 minutes or until the dark green leaves wilt and the white stems start to have a slightly translucent color on the edges. Serve immediately.
