Baby Bok Choy with Garlic Orange Sauce is a beautiful plate suitable for a quick weeknight dinner or an elegant dinner party. It’s healthy, fresh, and packed with delectable flavors!I received a beautiful sample of baby bok choy from Jade Asian Greens, and was immediately inspired to create an Asian stir-fry.
This baby bok choy orange dish is the delicious result!
What is Bok Choy?
- Bok choy, commonly called Chinese cabbage or Pak Choy, is a staple ingredient in Asian cooking.
- It has a mild and refreshing flavor.
- The leaves are tender but crisp, and it can be eaten raw or cooked.
- Bok Choy is great in stir-frys, soups, salads, and noodle dishes.
What can you add to the Stir-Fry?
To keep it vegan, but make the meal a bit heartier, add tofu. (Tangerine Grilled Tofu would be excellent.)
It would also be delicious with Asian marinated steak or chicken.
More Baby Bok Choy recipes:
Baby Bok Choy with Crispy Garlic Orange Sauce
- grapeseed oil
- ¼ cup garlic cloves, roots removed, thinly sliced
- ⅓ cup shallots, thinly sliced
- 12 ounces baby Bok Choy
- 1 large orange (cut into supremes - click here for how to do it)
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon sesame oil
- 2 teaspoons toasted sesame seeds
- Togarashi to taste
- Coat the bottom of a medium-sized sauté pan with grapeseed oil and place it over medium-high heat. Add the garlic slices and sauté until they are just turning golden brown, about 2 minutes or so. As soon as the garlic is ready, add the shallots and the bok choy, and cook just to wilt it, about 2 minutes. Mix in the oranges, orange juice, sesame oil and sesame seeds.
- Sprinkle each portion with Togarashi to taste.
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