Steamed Baby Bok Choy

Aromatic "bath" for steaming Baby Bok Choy
Aromatic “bath” for steaming Baby Bok Choy
  • 1 teaspoon olive oil
  • 4 green onions, white & green parts, sliced
  • 1 large garlic clove, minced
  • 2 or three grinds of black pepper

**One of my favorite cooking pans is my wok. I love the broad, steep-sided pan and use it frequently for steam-sauteeing veggies. If you don’t have a wok, you may need to scale this recipe differently and steam your bok choy in many small batches.**

Heat oil on medium-high heat and add green onions, garlic and pepper. Stir frequently with a heat-proof spatula or a wooden spoon, and cook for  about 1-2 minutes.

  • 1 cup water (I prefer to cook with water that I have filtered with Britta-filter)
  • 1 teaspoon salt

Add to the above and stir to combine

Baby bok choy steaming in the aromatic “bath”
  • 10 baby bok choy, that have been split into 2 and rinsed well of any dirt + any bruised or brown outer leaves removed

Add to the aromatic “bath,” starting cut side down and cook for 1 minute on medium-high heat. Using tongs, turn over and cook 1 additional minute.

Steamed baby bok choy in an aromatic “bath”


Remove cooked bok choy from wok, and allow to cool, in a single layer.  Important not to stack these on top of each other until they have finished cooling, or they will continue cooking and over-cook.

Cook in batches this way, until you have steamed all of your baby bok choy.

Once cool, pour aromatic “bath” (green onion, garlic & salty water) over entire container of bok choy, cover and  refrigerate.

Yield: 10 portions of 1 split baby bok choy, per serving.


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