Baby Bok Choy Recipes

Baby bok choy is a tender, mild Chinese cabbage with crisp pale stems and leafy green tops. Its gentle sweetness and fast cooking time make it ideal for weeknight recipes, from garlicky stir-fries to brothy soups and noodle bowls.

The stems stay juicy and crunchy while the leaves wilt quickly, so baby bok choy works best when cooked briefly over high heat, steamed until just tender, or simmered at the end of a soup. It also absorbs sauces beautifully, especially soy, ginger, sesame, chili, and oyster sauce-based glazes.

Use whole small heads for dramatic presentation, halve or quarter larger heads for even cooking, or chop the stems and leaves separately when adding them to skillet meals, fried rice, ramen, or dumpling fillings.