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Looking to add both flavor and nutrition to your meals? Look no further than baby bok choy. This versatile vegetable boasts a mild, slightly sweet taste that pairs well with a variety of flavors and cuisines. Rich in vitamins and minerals, baby bok choy is a nutritious addition to any dish. But how can you incorporate this vegetable into your meals in exciting and creative ways? 

Here are five innovative ideas to help you think outside the box and make the most of this delicious ingredient. Whether you’re making stir-fries, salads, soups, or sandwiches, these recipes will show you the endless possibilities of cooking with baby bok choy. So, get ready to elevate your meals and explore the delights of this humble yet fantastic vegetable!

How to select and store baby bok choy

When selecting baby bok choy, look for firm, crisp stalks and bright green leaves. Avoid any that are wilted, yellowing, or have brown spots. Baby bok choy is best stored in the refrigerator, either in a plastic bag or wrapped in a damp paper towel. It will keep for up to five to seven days.

Before cooking with baby bok choy, rinse it thoroughly under cold running water and pat it dry with a towel. If you are using the whole head, simply trim off the bottom of the stalk and separate the leaves. If you are using just the leaves, remove them from the stalk and discard the bottom. Baby bok choy can be eaten raw or cooked, and it can be used in a variety of dishes.

5 creative ways to incorporate baby bok choy into your meals

Baby bok choy stir-fry with tofu and mushrooms

Stir-fries are a great way to incorporate baby bok choy into your meals, as they allow the vegetable to retain its crisp texture and subtle flavor. For this recipe, you will need:

– 1 head of baby bok choy, separated into leaves

– 1 block of firm tofu, cubed

– 1 cup of sliced mushrooms

– 1 tablespoon of soy sauce

– 1 tablespoon of hoisin sauce

– 1 teaspoon of sesame oil

– 1 clove of garlic, minced

– Salt and pepper to taste

– Rice or noodles, to serve

Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the tofu cubes and stir-fry for 3-4 minutes until lightly browned. Remove from the pan and set aside. 

Add another tablespoon of oil to the pan and add the sliced mushrooms. Stir-fry for 2-3 minutes until tender. Add the minced garlic and stir-fry for another 30 seconds. 

Add the baby bok choy leaves to the pan and toss with the mushrooms and garlic. Add the soy sauce, hoisin sauce, sesame oil, salt, and pepper, and stir-fry for 2-3 minutes until the bok choy is wilted but still crunchy. 

Return the tofu cubes to the pan and toss everything together for another minute. Serve over rice or noodles.

Grilled baby bok choy with garlic butter

Grilling baby bok choy gives it a smoky flavor and a slightly charred texture that complements its sweetness. This recipe is simple yet delicious, and makes a great side dish for grilled meats or fish. You will need:

– 1 head of baby bok choy, halved lengthwise

– 2 tablespoons of butter, melted

– 1 clove of garlic, minced

– Salt and pepper to taste

Preheat your grill to medium-high heat. Brush the baby bok choy halves with melted butter and sprinkle with minced garlic, salt, and pepper. 

Grill the baby bok choy halves for 3-4 minutes on each side, until lightly charred and tender. Serve immediately.

Baby bok choy and shrimp dumplings

Dumplings are a fun and easy way to incorporate baby bok choy into your meals. This recipe uses shrimp as a protein source and adds a touch of ginger for flavor. You will need:

– 1 head of baby bok choy, chopped

– 1/2 pound of raw shrimp, peeled and deveined

– 1 tablespoon of grated ginger

– 1 teaspoon of soy sauce

– 1/2 teaspoon of sesame oil

– Dumpling wrappers

– Water for sealing

Combine the chopped baby bok choy, raw shrimp, grated ginger, soy sauce, and sesame oil in a food processor. Pulse until everything is finely chopped and well-combined. 

Take a dumpling wrapper and place a teaspoon of the shrimp mixture in the center. Wet the edges of the wrapper with water and fold it in half, pressing the edges together to seal. Repeat until all the shrimp mixture is used up. 

Bring a large pot of water to a boil and add the dumplings. Boil for 3-4 minutes until cooked through. Serve immediately with soy sauce or your favorite dipping sauce.

Baby bok choy and quinoa salad with sesame dressing

Salads are a refreshing way to enjoy baby bok choy, especially in the summertime. This salad combines baby bok choy with quinoa and a flavorful sesame dressing. You will need:

– 1 head of baby bok choy, chopped

– 1 cup of cooked quinoa

– 1/4 cup of chopped scallions

– 1/4 cup of chopped cilantro

– 1/4 cup of sesame oil

– 2 tablespoons of soy sauce

– 1 tablespoon of rice vinegar

– 1 teaspoon of honey

– 1 clove of garlic, minced

– Salt and pepper to taste

Combine the chopped baby bok choy, cooked quinoa, chopped scallions, and chopped cilantro in a large bowl. 

In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, minced garlic, salt, and pepper until well-combined. 

Pour the dressing over the salad and toss everything together until evenly coated. Serve chilled.

Baby bok choy and chicken soup with ginger and lemongrass

Soups are a comforting and nourishing way to enjoy baby bok choy, especially during the colder months. This soup combines baby bok choy with chicken, ginger, and lemongrass for a fragrant and flavorful dish. You will need:

– 1 head of baby bok choy, chopped

– 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces

– 1 onion, chopped

– 2 cloves of garlic, minced

– 1 tablespoon of grated ginger

– 2 stalks of lemongrass, bruised

– 6 cups of chicken broth

– Salt and pepper to taste

– Lime wedges and chopped cilantro for serving

Heat a tablespoon of oil in a large pot over medium-high heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened. 

Add the chicken pieces and grated ginger to the pot and sauté for another 5-6 minutes until browned. 

Add the chopped baby bok choy, bruised lemongrass stalks, and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the chicken is cooked through and the bok choy is tender. 

Remove the lemongrass stalks from the pot and discard. Season the soup with salt and pepper to taste. Serve hot with lime wedges and chopped cilantro.

Baby bok choy recipe roundup

Baby bok choy is a versatile vegetable that can be used in a variety of dishes, from stir-fries to salads, soups to sandwiches. Here are some additional recipe ideas to inspire you:

– Baby bok choy and tofu soup with miso and soba noodles

– Baby bok choy and mushroom risotto

– Baby bok choy and beef stir-fry with oyster sauce

– Baby bok choy and bacon quiche

Experiment with different flavor combinations and cooking methods to discover your favorite ways to enjoy this nutritious and delicious vegetable.

Where to find Baby Bok Choy

Baby bok choy can be a bit tricky to find. Fortunately, farms that go to farmers markets or provide CSAs or sell directly to the public have found baby bok choy to be a great crop to add to the variety that they grow. Our farm in Delaware now grows baby bok choy all year. Check out local farms and farmers markets to get the freshest possible baby bok.

In addition, most Asian markets will carry baby bok choy, as it is a staple in many Asian recipes. 


Baby bok choy is not just a vegetable; it’s a nutritional powerhouse with a mild, versatile flavor that can enhance any meal. Whether you’re a fan of stir-fries, salads, soups, or other dishes, incorporating baby bok choy into your diet can be both simple and delightful. Experiment with the recipes provided or create your own culinary masterpieces. With baby bok choy, the possibilities are as endless as your imagination!

If you are close to Wilmington, Delaware, come visit us to find the baby bok choy that we grow. If not, find a local farm near you and see if they grow it. If they don’t, tell them they need to! You will be doing them a favor. 

Happy eating!


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