Sweet and Sour Baby Bok Choy


Last week, Rivki encouraged me to be adventurous with veggies in the winter, since it’s better to enjoy what you are eating then to stick to what’s inexpensive. It makes a lot of sense. I rarely eat beef, instead opting for chicken or turkey or fish, so I spend less on proteins these days. So, why not channel the savings into veggies I really want? In the summer, I am in my glory with all sorts of fabulous fresh veggies hitting the table. But in the winter, it gets flat out boring. So I listened.


We don’t often eat baby bok choy, but it looked so inviting at the grocery store, that I bought it. Paige helped me transform it into a fabulous sweet and sour version, with a sprinkling of crispy bacon. Just a little — moderation is key.


In making this, I had a lot of help. At 3, Paige is amazing with a whisk. She’s come a long way from the little girl who’d spill all the contents of a bowl onto the counter. These days, she is a fabulous helper in the kitchen, always eager to lend a hand or help in some small way. And when whatever I am cooking is too much for her, she is content to just watch.

I love cooking with my children. They continually surprise me with what they remember and can do. So, when I was recently asked to co-host a virtual cooking school about cooking with loved ones, I was fast to say yes. Here are the details. I hope you’ll join us!

I’m co-hosting an upcoming class in the Web’s first-ever virtual cooking school, Cooking Connections, and I would love for all of you to join me!  Here’s what you need to know to participate:

When: Wednesday, Feb. 9, at 8 p.m. ET

Where: TheMotherhood – here is the link to the page where the class will be held: http://www.themotherhood.com/talk/show/id/62132

And here is the registration page for all seven Cooking Connections classes: http://www.themotherhood.com/cookingconnections

What: The class I am co-hosting is called “Cooking with Loved Ones Across the Country,” and it is hosted by Vera Sweeney, who blogs at Lady and the Blog.  During the class, we all will talk about how technology has changed the way people can cook together, and how we can connect with loved ones near and far to continue that ritual of cooking together!

The class is sponsored by ConAgra and hosted by TheMotherhood.

I hope to see you there!

My other fabulous co-hosts are:

Audrey McClelland, Mom Generations
Whitney Wingerd, Mommies with Style
Colleen Padilla, Classy Mommy
Melissa Chapman, Married My Sugar Daddy
Victoria Pericon, 24/7 Victoria
Nancy Horn, The Product Mama
Jennifer Leal, Savor the Thyme
Zareen Fidlon, Cooking with Z
Kate Selner, Kate in the Kitchen

Sweet and Sour Baby Bok Choy
serves 4 (as a side dish)

1 lb baby bok choy
olive oil cooking spray
salt and pepper
3 tbsp rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp extra virgin olive oil
1 tsp honey
1/2 tsp ground ginger
Optional: 4 slices cooked bacon, crumbled

Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.

Wash the baby bok choy well, and remove the leaves from the stalk. Pile the leaves (don’t remove the stems!) onto the baking sheet and spray with olive oil cooking spray. Season with salt and pepper.

Bake the bok choy for 15 minutes.

Meanwhile, in a small bowl, whisk together the rice vinegar soy sauce, sesame oil, olive oil, ginger and honey.

Once the bok choy is done baking, pour the sauce over and stir lightly to combine. Return to the oven and cook for an additional 5 minutes.

Serve, with a sprinkling of bacon, if desired.

Combine all ingredients in a bowl or dressing craft, whisking or shaking until well combined.

This can be stored in the refrigerator for up to one week in an airtight container.


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