Steamed Bok Choy


Bok choy is always one of my favorites, simply because I always feel so much better after eating it. It’s one of my favorite foods when I’m sick and even better to get my body back on track after a wide variety of food experiences. Sadly, I’ve been sitting on this recipe for way too long (as in, since July) and for no good reason. Originally this bok choy was my savior during the end of Part One of Summer Adventures, which involved a little too much indulgence (birthdays will do that to you). Lucky for me, looks like I procrastinated just long enough for this recipe to be relevant again. I’m sure that everyone is still coming off their holiday food benders (I know I am) so here’s my favorite vegetable to get you back on track. After a few too many sweets and drinks sometimes you just need some vegetables to set you straight. Enter baby bok choy, light and filling, full of water to rehydrate you and so easy to cook! Not to mention how tasty they are. They’re my meal of choice to pamper my body after a busy holiday season. Here’s looking to a fabulous new year!

Steamed Bok Choy

Time: 15 minutes   Serves: 2


  • 2-4 cloves of garlic
  • ½ tbsp olive oil
  • 3-4 heads baby bok choy

Adjust garlic depending on how much you like it/how pungent it is. I figure each person can eat 1.5 -2 baby bok choys, adjusted based on how big they are. Baby bok choy should be about the size of your hand, compared to regular size bok choy which are probably closer to the size of your head.

Cut the ends off your garlic, remove the skin and mince into the smallest pieces you can. Add to your large pot with oil, bring to medium low heat. Allow to cook but do not brown.


While the garlic and oil is heating, peel each of the leaves off your bok choy. When you get to the little leaves in the center, break them apart from the large base. Wash each leaf well, making sure to remove any dirt.


Once oil is hot and fragrant, add the bok choy and about 1/3-1/4 cups water. Cover with a lid. Mix gently (I make tongs with two spoons and use that to pick them up. Cover again and let cook for 5-10 minutes or until bok choy are soft. The white stems should be soft enough to easily puncture with a fork.


When you are ready to eat, gently pick out the bok choy, leaving the steaming water behind. Serve as a side dish or as a meal on it’s own over rice!


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