Skip to Content

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!

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.


Monday 14th of February 2011

I love bok choy and am not clear as to why I don't use it more. This looks delish!

The Teacher Cooks

Thursday 10th of February 2011

This baby bok choy looks delicious!


Tuesday 8th of February 2011

Bacon really brings out the flavor in most greens. It's the perfect addition.