You know I’m a fan of all things in miniature–mini-challah bread, mini-quiches–so when I found mini boy choy, well I had to get some. I like to add regular-sized boy choy into stir-fries and even sneak them into sandwiches. So the idea of using small ones, without even having to chop them up immediately appealed to me–and my kids.

I found baby boy choy at my neighborhood Asian grocers (I’ve never seen it at the regular grocery store). After rinsing them you can use them whole in any dish where you’d use the normal variety. With the cook times, I add them when I would green onions and they seem to cook up in much the same way.

Yesterday for lunch I made a quick stir-fry by adding fresh garlic and ginger to about 1/2 Tablespoon of oil and then I added chopped baby bella (yeah, baby) mushrooms, green onions and baby bok choy. After sauteing that for just a few minutes, I added in about 1/2 cup chicken broth, a 1/2 tablespoon of hoisin sauce. I heated that for a couple minutes then added it over rice. Yum.

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