By *Parsley* on August 01, 2005
Photo by Debbwl
Photo by Debbwl
"I just love bok choy. This is a great bok choy side dish."
Serving Size: 1 (235 g)
Servings Per Recipe: 4
"I toasted my seasame seeds and only added half to the marinade and used the other half to sprinkle over the plated dish. I used 2 baby bok choy for 3 of us. The only change I would make would be to divide the marinade and add stalks to one half and the leaf to the other and cook the stems for 2 minutes and then add the leaf for a minute for though the stems were nice and crispy the leaf was overdone for us but still the taste was very good."
"I Love bok choy and this was Exactly what I was looking for!!!! I'm also crazy about very hot food so I used chili sesame oil and instead of soy sauce and brown sugar, I used hoisin sauce.. Made it last night and I'm making it again tonight!! YUMMY!!"
"An ideal side! We like everything about this the way I prepared it as I did make one minor change. The change I made was to toss the stems in one bowl and the leave in a second so as both the stems and leaves would be well sauced and could be cooked evenly by first putting in the stems in the pan for a few minutes and when almost done added the leaves, resulting in tender stems and bright lightly cooked leaves. I did not and would not change the ingredients as the flavors were perfect. This is going into my will make again book, thanks for the post."
"What a great treatment for Bok Choy! We love it and eat it often so I'm always looking for new ways to make it. I have used all of the ingredients in this recipe before but not in this combination. It's a winner in this house. :) I used 4 baby Bok Choy for the two of us and there were no leftovers! Thanks for posting a recipe we will use often."
"This was great! I cooked 1 chicken breast in a bit of oil in the wok before adding bok choy, onion, and the sauce. Worked with rice as a nice main dish. I found the bok choy leaves to be quite tough so I cooked them a bit longer than I thought was necessary. The stem of the bok choy held up well, though, and still had a nice crunch. Thanks for a great recipe!"
"This is so good. I have never made bok choy before and we loved it. I will continue to make your recipe, its really good. thank you for sharing."
"We really enjoyed this side dish. The flavor was a nice balance between sweet and salty, and we liked the fact that the bok choy wasn't cooked long, as the crunch of the stems was a nice contrast to the wilted leaves. Thanks for sharing an easy and delicious way to prepare bok choy, Parsley! Made & enjoyed for the Asian Cooking Forum's Chinese/Vietnamese New Year Tag Game. :D"
"Absolutely delicious! I added a little sesame oil to the base recipe, and just dumped the whole thing a lidded skillet and let it braise for 10 minutes or so. Yum yum yum!"
"Very tasty...I toasted the sesame seeds and like I'mPat I used half in the marinade and used the other half to sprinkle over the bok choy in the end. I also divided the stalks and the leaves and added the marinade to both then cooked the stalks first and leaves second. One recipe I will make again. Thank you Parsley for submitting. Made for Chinese/Vietnamese New Year Tag Game."
"This was delicious. I used rice wine vinegar, and just a drop or two sesame seed oil as I had no seeds. Other than that, I stuck with the recipe, and it is good. Very satisfilying. My first time trying bok choy, and enjoyed the crunch it had."
"We love this recipe. Just found it this spring and have been using it each week after our trip to the farmers market. We double the recipe and still go through it quick as a side dish."
"Delicious. My family loved this dish. I also added some other veggies and doubled the sauce so we could have left overs. Served with jasmine rice for a nice meatless meal. The sauce is nice and light and worked so well with the bok choy. Thank you *Parsley* for posting, this one is a keeper."
"This was good, thank you. I did have to add some salt at the end, and used rice vinegar instead of rice wine vinegar. I also added mushrooms. Don't overcook!"
"We really enjoyed this dish ~ me, especially the little bit of sweetness from the brown sugar! I think I'll try it next time with a bit of red pepper flakes. Very easy to make, and cooked up fast in about 6 minutes. Thanks for posting ~ made for ZWT 6 - ASIA for the Queens of Quisine!"
"I made have overcooked the bok choy, but the bottom line for us was that this was not a keeper. It didn't have a flavor we appreciated. It tasted more edible when we put some teriyaki sauce overtop though. Sorry."
"Really yummy. Added about 1 tablespoon of chopped hot and spicy nuts to it. Had with Asian-Style Grilled Tilapia."
"Yumm, it's not the prettiest dish but even though I use all those ingredients often, I was pleasantly surprised by the taste! I added in some mushroom. This will become a regular. A great side dish! & SO EASY 2 MAKE!!"
"YUM! My husband and our 13 month old son ate this up. I added diced yellow, red, orange peppers, mushrooms and used fresh ginger. SO GOOD. Next time I would quadruple it. I am not sure "serves 4" is accurate. It's so good!!!!"