asian-style baby bok choy

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 126.1
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 810.8 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.0 g

View full nutritional breakdown of asian-style baby bok choy calories by ingredient
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mmmmmm! :) mmmmmm! :)
Number of Servings: 4


    2 tbsp canola oil
    5 cloves garlic
    about 1" ginger root, sliced
    1 tsp crushed red pepper (or to taste)
    2.5 pounds trimmed baby bok choy
    2 tbsp soy sauce
    3 tbsp rice vinegar


Heat 2 tbsp canola oil in a big wok. Add the garlic, ginger and crushed red pepper, and toss until the garlic is nicely browned, about 2 minutes. Remove from the pan and set aside - you'll be putting it back later.

Make sure the bok choy is rinsed and dry, and toss in the wok until the leaves are wilted, about 10 minutes.

Add the soy sauce and rice vinegar into the pan, along with the garlic and ginger. Allow to simmer for about 5 minutes, or until the stems become more tender. Don't let it cook too long, or the soy sauce will be absorbed into the stems and the dish will become bitter.

makes 4 1-cup servings.

Variations: Try adding five-spice powder.

Number of Servings: 4

Recipe submitted by SparkPeople user JRMURRAY8.

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Member Ratings For This Recipe

  • Incredible!
    2 of 3 people found this review helpful
    going to add some chicken or shrimp or both .. i have some in my garden so it will be dinner thanks - 7/14/09

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  • Good
    Omitted the red pepper for my taste, but this is great! - 3/19/20

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  • Very Good
    I cut down on the soy sauce, garlic as I am sensitive to spices: used a little less oil. Was the bok choy supposed to wilt without anything at all in my wok? I thought it might burn with nothing but a thin layer of oil from browning the garlic: used 1/4 cup water. Will try w/tofu CHAKRATEEZE! - 5/1/11

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  • Very Good
    Bok Choy was new to me and I liked it. I think the rice vinegar and soy sauce and garlic is a good flavoring for it. I will make it again. - 1/21/11

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  • Going to make this and cut the recipe to 2 servings, since I am the only one home. - 1/17/11

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