Baby bok choy have a milder taste than the full-grown deal and are also more tender. I just cook them in some chicken broth and garlic, and serve them with rice and fish. My family enjoys the taste of garlic, so we use quite a bit. Feel free to adjust accordingly.

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Ingredients

Directions

  • Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.

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Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

223.2 calories; 15.76 g protein; 25.07 g carbohydrates; 10.21 g fat; 26.87 mg cholesterol; 1897.9 mg sodium.Full Nutrition


Reviews (25)

Read All Reviews

Most helpful positive review

06/28/2011
I've been cooking baby bok choy this way for a long time... and I agree -- serving with fish and rice makes a lovely meal. It's so easy and sooo tasty!
(16)

Most helpful critical review

09/20/2011
Yummy! gave it three stars since I modified it. Instead of butter I used two tablespoons of olive oil six cloves garlic chopper 1/4 cup chicken broth and added a handfull of chopped arugula - it was awesome! I needed to clean out the veggie drawer and this was a great combo!
(15)
33 Ratings
  • 5 Rating Star 17
  • 4 Rating Star 12
  • 3 Rating Star 4
09/06/2011
I absolutely loved the outcome of this but in my mind 1/4 cup of minced garlic and 2 cans of chicken broth was SO unnecessary and excessive. As the recipe suggests I used minced garlic to taste probably a third of what was called for and only enough chicken broth necessary to allow the bok choy to steam. I poured enough broth into my large skillet to a depth of about 1/2 inch. Otherwise a great basic reference recipe for cooking whole baby bok choy one I know I'll come back to.
(79)
09/10/2011
I love baby bok choy! But 2 cans of chicken broth is "too much" for 6 heads of baby bok choy so I used an eyeball amount probably 3/4 cup filled up to the sides of the bok choy. Also I did not add the entire 1/4 cup of minced garlic only enough to suit my tastes. I lightly seasoned with hawaiian salt fresh ground black pepper and fresh squeezed lemon right before serving. Delicious! The fresh lemon really adds a lovely zip to the baby bok choy without taking away from the broth garlic and butter. I 'd prepare this side dish again the same exact way with other types of main or asian themed dishes. Tonight I served this along with "Adobo Chicken with Ginger " and "Roasted Corn with Garlic Rice " all from this website.
(36)
06/28/2011
I've been cooking baby bok choy this way for a long time... and I agree -- serving with fish and rice makes a lovely meal. It's so easy and sooo tasty!
(16)
09/20/2011
Yummy! gave it three stars since I modified it. Instead of butter I used two tablespoons of olive oil six cloves garlic chopper 1/4 cup chicken broth and added a handfull of chopped arugula - it was awesome! I needed to clean out the veggie drawer and this was a great combo!
(15)
01/26/2012
this was very simple and good- i did cut my bok choy up before placing in skillet.
(7)
12/02/2011
This was my first taste of bok choy but I had to modify the recipe. I used just enough liquid to steam the greens in a fry pan and skipped the butter. Delicious!!!
(7)
07/11/2011
Yummy. I had never had baby bok choy before and I thought I'd give it a try with this recipe. Very tasty I will be making this again.
(6)
02/11/2014
I'd never cooked with bok choy before so had no clue. This looked tasty and sounded easy and we were not disappointed! Very easy and very tasty - two important qualities I look for in a recipe! Although I lessened the garlic a bit and added some ginger and grated carrots! Yum!
(4)
11/15/2012
This was my first time making bok choy and we liked this a lot. I followed the recipe as written and found the amount of garlic to be appropriate for our tastes. Also I did not find that there was too much chicken broth for the amount of bok choy I felt it was just right to get it cooked through and slightly wilted.
(2)