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6 Cups of Baby Bok Choy (slice the leaves & cut the stems to 1″ pieces. separate into two bowls)
1 Medium Onion (diced)
1 TB of fresh Ginger (minced)
2 Garlic cloves (minced)
2 TB of EVOO
1 TB of Soy Sauce
Sesame Seeds (toasted)
Kosher Salt & Black Pepper (optional)


1. Heat the EVOO in a deep sided saute pan, over medium heat. Add the Garlic, Onion & Ginger & saute until the Onion is translucent & the mixture is tender.

2. Add the Bok Choy stems & stir fry for 3 to 5 minutes. Add the sliced leaves & saute until they are thoroughly wilted & the stems are crisp-tender. Add the 1TB of Soy Sauce & the Sesame Seeds. If required, add a minimum sprinkle of Salt & Pepper.


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