Sesame-Ginger Baby Bok Choy

Sesame-Ginger Baby Bok Choy

You may see bok choy most frequently surrounded by an aromatic broth, but this recipe puts a tasty, uncommon spin on this common cruciferous veggie.


serves 4-6


2 tablespoons olive oil

1 1/2 tablespoon fresh ginger, minced

1/2 tablespoon garlic, minced

1/4 cup mirin

1 1/2 tablespoon white miso

1 tablespoon fresh lime juice

1 tablespoon rice vinegar

1/4 teaspoon Sriracha (or more to taste)

1 tablespoon Asian sesame oil

2 pounds organic baby bok choy


Adapted from Fine Cooking »


Prepare the bok choy by trimming and discarding (or composting) the root ends. Scrub carefully with a vegetable brush until the stems and leaves are clean. Carefully slice the stems down the middle lengthwise.

Heat 1/2 tablespoon of peanut oil in a 12-inch skillet over medium-high heat until hot. Add the ginger and garlic, stirring until fragrant and beginning to brown, about 30 seconds. Whisk in the mirin, miso, lime juice, vinegar, and Sriracha, and cook about one minute until the mixture slightly thickens. Stir in the sesame oil and immediately transfer to a bowl. Set aside and keep warm.

Wipe out the skillet. Heat the remaining peanut oil over medium-high heat and add the bok choy. Toss gently, cover and cook about 5 minutes, turning occasionally until it is crisp and brown on the edges. Transfer to a platter, drizzle with the dressing and serve.


vegetable plate

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