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 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!
- 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
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Coat the bottom of a medium-sized sauté pan with grape seed 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.
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Sprinkle each portion with Togarashi to taste.
Togarashi is a Japanese spice blend that typically includes red chili pepper, black pepper, sesame seeds, dried mandarin orange peel, green nori seaweed flakes, ginger, hemp seeds and poppy seeds. A sprinkling of Togarashi adds great heat!
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Geez Louise! says
1 thing you will learn very soon, little boys are like puppies… you realize we are family now right?
Jill Mant~a SaucyCook says
Yummy recipe! Love baby bok choy and love it even more with citrus. Take it from one who’s babies now have babies: savor every moment; it is over before you know it.
Jade Asian Greens says
Brilliant use of Jade Baby Bok Choy! It does pair very well with citrus. We can’t wait to try it!
Thank you for making a delicious, healthy meal out of our farm-fresh greens.
–Your friendly farmers at Jade Asian Greens
https://www.facebook.com/Jade.Asian.Greens
Garrett says
Beautiful plate of food! Great colors and should have great texture and a light fresh flavor.
valentina says
Thanks, Garrett!
Sippitysup says
So I caught the theme here. abides! Pretty good of me huh? GREG
Sippitysup says
Argh spell check. My joke was babies not abides. Though there might be something Freudian there… GREG
Laura Diamond says
I was waiting to hear if your sick six-year-old was going to be cured by the veggies! (Mine will not, although I should never say never — they eat broccoli now!) Is grapeseed oil required for the flavor (as compared with olive or vegetable or peanut, which are all I in the pantry at the moment). Always happy to try something new…
valentina says
Hi, Laura! I’d use veg oil over the peanut. Grapeseed is great because it doesn’t interfere with other flavors and has a high burning point. And no, my boys are not keen on most things green! Wish I could say otherwise!! Yay for the broccoli – impressive! 😀
Sarah says
I love baby bok choy, and have been looking for more recipes to use it in – this one looks gorgeous and so delicious.
valentina says
Thanks so much, Sarah! Hope you enjoy! 🙂
John K says
Yum. Love me the Bok Choi, big or baby. True, citrus is great with it.
Is it an elephant? What a great artist!