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Good recipe! I separated the whites of the bok choy from the leaves - I used the whole thing and didn't measure. Cooking the white parts first and then adding the greens at the end of the cooking. As others suggested I added sliced baby bella mushrooms, snap peas and some shrimp and doubled the sauce. Very tasty over brown rice. Next time I will add some spice to heat it up a bit.
Very good! could have definately added double the bok choy. I did end up putting about 1 1/2 cups of celery in with the bok choy and added both walnuts and a package of ramen noodles, minus the seasoning packet. We thoroughly enjoyed it and will be making it again soon!
Yum, yum, and yum is all I have to say. I've never cooked with Bok Choy. I'm so glad this was the first recipe I tried!!! My spouse even said "Nice dish!" (and to hear that from my picky eater says a lot!). I added some asparagus spears I needed to use up and I thought the sauce thickened perfectly.This one is being added to the recipe book and will make again! Thanks for sharing.
I did not add anything to it, so there was more sauce than needed, and it was way too salty. I will reduce the soy sauce by half next time. I used low-sodium soy sauce. With additions, this could be aok as is, but not with just the bok choy.
Like others did not measure the boy choy and it cooked down like crazy. Added a little more garlic, and pineapple (towards the end) and cilantro. Put over white rice. Even my super duper picky daughter is eating it! We love it!
Made this for a second time - this time using regular soy sauce. YECH! It was SO, SO salty!! Almost inedible. I would only recommend making this with low sodium soy sauce - I would also suggest leaving out the chicken broth - it just becomes so mucky & gloopy.
this was ok - sauce was lacking a little flavor though - just don't know what - tasted like i doused the bok choy in a garlicky soy sauce, but, i like the idea, maybe with something besides the boy choy next time
This was my first attempt at bok choy and it was wonderful. I added snow peas that I had on hand. I also used low sodium soy sauce and found the salt level to be perfect using that. This will be made often.
I had planned on this dish as part of an Asian meal, but was unable to locate any bok choy. Not to be stopped! I made the sauce as written but substituted 12 oz. sliced portabella mushrooms, 1/2 sliced Vidalia onion, 2 cups asparagus, and 3 sliced zucchinis - and then threw in a cup of shrimp for good measure. It was delicious!
This was so good! I did add fresh asparagus which was delicious. Next time I will add onions and mushrooms. I doubled the sauce and served all over red rice-Buddha rice. Delicious! Very easy.