This smaller, cuter version is sweeter and a bit milder than its larger-size cousin Bok Choy. Baby Bok Choy has white, crunchy stems with dark, spinach-like leaves. Flavorwise, some people think of it as a cross between cabbage and lettuce, or cabbage with an Asian twist. The stems are reminiscent of the crunch of celery (without the celery flavor), and add texture to a dish. Baby Bok Choy easily takes on the flavors of the seasonings it is cooked with, and is ideal in soups and stir-fries, with other vegetables and meat, or as a side dish by itself. Baby Bok Choy is more tender and cooks in about half the time of the larger Bok Choy.
Baby Bok Choy: Popularly cooked in stir-fries, steamed or sautéed. Also popular braised in soy butter for a side dish.
Stir-fry: 3 minutes
Steam: 5 minutes
Sauté: 4 minutes
Faster: The baby version of Bok Choy cooks in half the time of the larger version.
Grill it: Slice off and discard the bottom root end, then slice the head in half vertically and brush with a mixture of oil, vinegar (or citrus juice) and seasoning. Grill a minute or so on each side.
Pickle it: Bok Choy or Gai Choy make great pickled vegetables (roughly slice the greens and make a solution of vinegar, salt, sugar and spice), used as a condiment for sandwiches or sausage.
Vit. A, C, K; Calcium, potassium, folate, lutein, beta-carotene, amino acids and fiber Fats and Carbs: Fat free, 2 carbs per serving