Braised Baby Bok Choy
30 Min

Braised Baby Bok Choy

Another brassica that has been making the rounds this winter at the farmer’s market is the bok choy, a Chinese cabbage with a mild peppery spinach-like flavor that is quick and easy to cook. A little more substantial than spinach yet light enough to pass off as a green, bok choy can also be eaten raw in a salad, in a stir-fry or steamed.

Trying to include more greens in my diet, my favorite way to cook is to cut them in half, sear it on the cut side to get a little bit of color, then to finish it with a bit of steam. Seasonings can vary from simple salt and olive oil, a grating of Parmesan or toasted sesame oil and ground cumin seeds, like we’ve done here and a finish of toasted sesame seeds. For a creamy finish, drizzle with plain yogurt while serving.

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Cook Time

30 Minutes



Step 1
Cut the baby bok choy in half, lengthwise. Rinse the insides of the greens to make sure there is no dirt trapped inside. Drain.
Step 2
In a wide frying pan over high heat, warm the sesame oil. Place the bok choy halves, cut side down and sear on one side until golden brown. Sprinkle the minced ginger on top. Repeat with the rest of the bok choy.
Step 3
When they have all been seared, put them all cut side down, sprinkle with salt, add 2 to 3 tablespoons of water and cover the pan tightly, cooking on medium to low heat. Let the bok choy braise and soften. Sprinkle ground cumin seeds on top.
Step 4
Arrange the bok choy on a serving platter, cut side up. Drizzle with maple syrup and lemon juice and garnish with sesame seeds. Serve warm.

5 to 6 small heads of baby bok choy

4 tablespoons toasted sesame oil

1 teaspoon sea salt

1 tablespoon minced fresh ginger

1 teaspoon toasted ground cumin

2 tablespoons of maple syrup

Juice of a lemon

Sesame seeds for garnish

Notes & Variations

  • If using regular bok choy, the cooking time will increase.
  • To give it a spicy kick, add minced serrano when adding the ground cumin.
30 Min

Braised veggies are all the rage.

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