Baby Bok Choy Recipe
August 22nd, 2008 | Chinese, Chinese Recipes | 20 Comments
(Chinese recipes, prepare authentic Chinese food now!)
When it comes to Chinese vegetables, simple is best. There is really no need for a complicated recipe for vegetables. The key to success with Chinese greens is freshness–you want to just barely cook them, and with the most basic ingredients.
That was exactly what I did with these bok choy mui (菜苗) or baby bok choy. Some chopped garlic, some baby shrimps, and a pinch of salt are what you need. Humble in its presentation, this baby bok choy recipe pairs well with any Chinese dishes. With the Olympics closing in a few days, this is my way to culminate my Beijing Olympics Chinese food series–on a healthy note…
In “Simple Chinese Cooking,” Kylie Kwong writes, “I want to spread the word about the sheer intelligence, refinement and beauty of Chinese cuisine, which is a most sophisticated yet simple, healthy, life-giving cooking style to learn.” In a similar manner–albeit on a much smaller scale–I hope you have enjoyed reading and learning about Chinese recipes on Rasa Malaysia.
My Beijing Olympics Chinese Recipes:
Chow Mein/Chinese Noodles
Sweet and Sour Pork
Cashew Chicken
Honey Walnut Shrimp
Ingredients:
4 oz. bok choy mui/baby bok choi (cleaned and rinsed)
1/8 teaspoon salt or to taste
1 tablespoon oil
1/4 cup peeled baby shrimps
3 cloves garlic (finely chopped)
Method:
Heat up a wok with the cooking oil and saute the chopped garlic until light brown or aromatic. Add the baby shrimps and stir-fry until the shrimps are half-cooked. Add in a pinch of salt to the shrimp, and then follow by the baby bok choy. Quickly stir-fry the vegetables, dish out and serve hot.
Cook’s Notes:
1. Do not overcook your vegetables. They should retain the vitality and crunchiness.
2. Please check out my Chinese greens with oyster sauce recipe.
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I like this type of cute cute little bok choy mui… just easily feed into our mouth compare to the big one…
yum yum…. see if i can persuade my wife to cook for me..
Sans shrimp, we like having this every now and then, esp. with fried food :) The greens can be a bit bitter for a sweet tooth like me, but bitterness has this “healthy” feeling, doesn’t it?
I think bok choy mui is nicer than the regular bok choy. I like them.
why didn i ever think of combining baby bok choy with garlic and shrimp? you are right. for chinese dishes, simplest is the best.
This looks great. It’s very healthy, but looks filling too.
Hey Bee!
I am glad you like the book! Can’t wait for you to share some of the recipes on your blog!!
This dish is really simple and healthy I reckon. Sometimes, I just think that Chinese/Asian food is so quick and easy to prepare and that I am lucky to be able to enjoy it in minutes!
Your whole Beijing Olympics series has been wonderful — great photos and recipes for some of the things we all learned to love at American Chinese restaurants. Well done, Bee!
I like such simple dish too, delicious and yet healthy!
I’m loving the Chinese food posts for the Olympics, and this one looks just fantastic.
i love that book! pretty pictures..and lots of them
yes..i agree with you. Simple…for freshness….YAY!
I like 菜苗 too – the color looks great too! Reminds me of the jadelite vegetable put to exhibit in NAtional Palace Museum in Taiwan.
love baby bok choy…they are so tasty on their own…but putting shrimps into it is simply delish!
that baby bok choy looks soooo good and cute!
u r right simple is truly best.
we love simple girls. no stress no trouble. just the nice taste
A wonderful combination! All three ingredients are delicious! Perfect!
Cheers,
Rosa
I donch eat this choi moi.. but love baby bok choi. Thanks for sharing. :) i always run outta idea what to cook.
I am on a lookout for easy, healthy dishes to cook for myself, as part of my healthy eating plan.
Thanks for sharing.
Please delete this comment later, just letting you know that this recipe has been copied here:
http://www.southbeachrecipe.info/baby-bok-choy-with-garlic-and-shrimp
Wow, what a simple recipe yet packed with flavor. I have yet to try the baby Bok Choy. I am anxious to try this recipe. Thanks for sharing!
Beth