Braised Baby Bok Choy

Since I was already in braising mode for making my Chinese New Year / Year of the Rabbit dish: Szechuan Braised Rabbit with Tofu and Peanuts, I decided to braise some baby bok choy as well.  Normally, I cook Chinese Stir-Fry Bok Choy as I did to accompany my Chinese-Style Steamed Fish.  I typically like veggies that retain their crispness which you get when you simply stir-fry over dry heat, but I thought tenderizing the baby bok choy would make an ideal complement side dish to the Braised Rabbit. Plus, braising in chicken broth gives the bok choy a nice subtle flavor that really doesn’t require too much extra seasoning, although I always can’t help but add a little oyster sauce.

Braised Baby Bok Choy

Yields: 4 servings


  • 1 lb baby bok choy
  • 3 cloves garlic, roughly chopped
  • 1T  ginger, sliced
  • 1 T cooking oil
  • Salt, ground pepper, red crushed pepper to taste
  • 1 C chicken broth
  • 1 tsp sesame oil
  • 1 T oyster sauce
  • Optional: sesame seeds for garnish


Watch and trim the baby bok choy.

In a large wok over medium high heat, add 1 T vegetable oil.  Add the garlic, ginger, and a dash of salt, black ground pepper, and red crushed pepper.  Sauté until fragrant and then add the baby bok choy.  Stir fry for 1 minute, then add 1 C chicken broth.  Reduce heat and let simmer for 5 minutes, until tender.

Drizzle 1 tsp sesame oil and 1 T oyster sauce over the bok choy.  Optional: garnish with sesame seeds.


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