Adventures in Food
Why aren’t you eating…baby bok choy
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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about 2 years ago
Yes! I share your love of all things mini, but isn’t it awesome when something so small is actually so good for you? I’m using some baby bok choy in my cooking lesson tomorrow night… spreading the love.
about 2 years ago
Love baby bok choy; in fact, I find it much sweeter than the larger variety, don’t you?
about 2 years ago
Exactly. It seems like I’m seeing mini everywhere now. I made mini gnocchi for dinner tonight.
about 2 years ago
You’re right. I think they’re softer too.
about 2 years ago
Baby bok choy is the way to go; superior taste, texture, and aesthetic appeal to me.
about 2 years ago
I think the small size appeals to kiddos too.