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Sautéed Baby Bok Choy

sauteed baby bok choy

serves 4


3 heads of baby bok choy,  approximately 1 pound
3 or 4 cloves of garlic, thinly sliced
1/2 tablespoon of  ginger, minced
1/2 teaspoon red pepper flakes, or to taste
sea salt and freshly ground black pepper
extra-virgin olive oil


Clean the baby bok choy, remove and discard the outer leaves, if necessary.  Remove the larger individual leaves, trim and clean.  Leave smaller leaves attached at base, trim, slice in 1/2, and clean again.

In a sauté or fry pan large enough to hold the baby bok choy leaves (or sauté in stages) heat several tablespoons of extra-virgin olive oil over medium high heat.  Add garlic and ginger and sauté until fragrant, about 1 minute.  Add the baby bok choy, the red pepper flakes and a pinch of salt.   Cover the pan and continue to cook for about 2 or minutes until the baby bok choy starts to wilt. Remove the top, reduce heat to low, stir the baby bok choy  and continue to sauté the until tender, approximately 1 or 2 minutes more.  Add sea salt and freshly ground pepper to taste.  Remove from heat and serve.