Sweet and Sour Baby Bok Choy

Credit: Recipe and photo by Christine Leong, Vermilion Roots

Tender yet crisp baby bok choy is paired with a Chinese fruity sweet-sour sauce for an appetizing dish that goes well with fluffy, warm rice.
Serves: 4

Prep Time



1 tablespoon soy sauce
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon cornstarch, diluted in 2 teaspoons water

1 tablespoon vegetable oil
1 cup diced onions
1 cup diced red bell pepper
1 cup diced apple
1 pound (450g) Jade Asian Greens Baby Shanghai Bok Choy, halved or quartered
1/4 cup water
1 cup diced pineapple chunks
1/2 teaspoon salt


In a small bowl, mix together the soy sauce, rice vinegar, sugar and cornstarch. Stir until the sugar is dissolved. Set aside. 

In a large skillet, heat the oil over medium high heat. Add the diced onions, bell pepper, and apple. Stir fry until the onions turn slightly soft, 1-2 minutes. 

Add the baby bok choy and stir in the prepared sauce together with 1/4 cup of water and bring to a boil. Reduce heat to medium. Add pineapple chunks and salt. Simmer until the baby bok choy is tender but still crisp and the sauce is slightly reduced, about 2-3 minutes. Serve immediately with rice.