Asian-style baby bok choy


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 servings
*PLUS Cooking time: 6 minutes


  • 8 baby bok choy

  • 284-mL can undiluted chicken broth, preferably sodium-reduced, or 1 cup chicken bouillon

  • 2-in. piece unpeeled fresh ginger

  • 1 tbsp oyster sauce, or teriyaki sauce


  • Cut bok choy in half. Rinse under cold running water, spreading open outside layer of leaves to wash away dirt. Pat dry with paper towels. Pour broth into a large wide saucepan. Thinly slice ginger and add to broth. Bring mixture to a boil over high heat. Add bok choy, cover and cook, repositioning bok choy partway through, until tender-crisp, from 3 to 4 minutes. Remove bok choy to a serving dish and cover with a tent off oil to keep warm. Add oyster sauce to broth mixture in pan and boil, if necessary, uncovered, until reduced to about 1/2 cup (125 mL), up to 3 minutes. Uncover bok choy, discard ginger, pour sauce overtop and serve. Great hot or at room temperature.

Nutrition (per serving)

Calories 26, Protein 3.4g, Carbohydrates 4.2g, Fat 0.3g, Fibre 2.6g, Sodium 597mg.