I bought baby bok choy at the local farm stand with no clear idea of what I was going to do with it. I had a vague idea for a stir fry with a bunch of other things to fill out the dish. Instead I ended up using it as stand alone side dish at our Saturday weekly night dinner. I knew I wanted something more than just greens braised with garlic so I turned to the pantry for something different. The bottles of vinegar caught my eye and I went from there.
Bok Choy is a type of Chinese cabbage.
Sauteed Baby Bok Choy with Rice Wine Vinegar
Prep time: 10 minutes
Total time: 20 minutes
- 1 – 1.5 lbs. baby bok choy
- 2 Tbsp. olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 tsp. red pepper flakes
- 1 tsp. rice wine vinegar
- Trim the bottoms and then quarter the base of the bok choy. You can tear the leaves off as well if you like. Rinse well and then spin in a salad spinner until dry.
- Heat the oil in a large skillet over medium heat until it shimmers. Add the bok choy and season with salt and pepper. Cover and cook for 3-4 minutes until the greens have reduced in volume.
- Stir or toss the bok choy in the pan. Add chile flakes and vinegar; recover. Cook for an 3 minutes, stir or toss and then cook uncovered until the bok choy is cooked to your likeness.
Full size bok choy could certainly be used in this dish. You’ll want to cut the stems into 2″ by 1/2″ strips to mimic the size of the baby bok choy stems.