Asian-style baby bok choy

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10 min


4 servings

* PLUS Cooking time: 6 minutes


  • 8 baby bok choy
  • 284-mL can undiluted chicken broth , preferably sodium-reduced, or 1 cup chicken bouillon
  • 2-in. piece unpeeled fresh ginger
  • 1 tbsp oyster sauce , or teriyaki sauce


  • Cut bok choy in half. Rinse under cold running water, spreading open outside layer of leaves to wash away dirt. Pat dry with paper towels. Pour broth into a large wide saucepan. Thinly slice ginger and add to broth. Bring mixture to a boil over high heat. Add bok choy, cover and cook, repositioning bok choy partway through, until tender-crisp, from 3 to 4 minutes. Remove bok choy to a serving dish and cover with a tent off oil to keep warm. Add oyster sauce to broth mixture in pan and boil, if necessary, uncovered, until reduced to about 1/2 cup (125 mL), up to 3 minutes. Uncover bok choy, discard ginger, pour sauce overtop and serve. Great hot or at room temperature.

Nutrition (per serving)

  • Calories
  • 26,
  • Protein
  • 3.4 g,
  • Carbohydrates
  • 4.2 g,
  • Fat
  • 0.3 g,
  • Fibre
  • 2.6 g,
  • Sodium
  • 597 mg.