Sautéed Baby Bok Choy

cooked this tonight to compliment a grilled flank steak marinated lightly with teriyaki. First of all, I cut the bok choy in half longitudinally so I could clean them better. I left more of the ends on so they wouldn't separate. Then cooked them much longer so they would be carmelized. Fantastic result.

Sauteed bok choy whole-per recipe- but found that stalks took too long to cook/steam to softness-and leaves were overcooked. Next time I quartered the bok choy as recommended in other recipes and cooking was faster and more uniform along the stalk.

Great & easy, but some tweaks are needed. Add 2 scallions to the minced aromatics. Substitute fish sauce for soy sauce. (As is, the recipe is bland.) Slice the bok choy lengthwise to ensure that bulb pieces are small enough to soften. As noted by others, the recipe is entirely too wet. Delete the broth. Substitute half the canola oil w sesame oil. Further cooking to reduce the wetness would overcook the bok choy. Instead, after cooking, drain & then add salt, as needed.

Sam Sifton, please start including photos with your recipes!!

You can freeze whole ginger root and grate it right from the freezer as needed. Great recipe. Cut the bok Choy in half to facilitate cleaning them and they cook better that way too. Love this.

Do not cook the bok choy as long as this recipe suggests. If you cook it until the stalks are soft your bok choy will be bitter and slimy. After adding the bok choy, sautee and continuously stir until leaves are just wilted. Then add sauces and cook for barely another minute. Again, do NOT wait for the stalks to become soft. Your bok choy will taste horrible.

Very good. The thick ends of the bok choy didn't cook quite enough in the directed amount of time. To cook it longer would make the thin end mushy. Next time, I'll try making slits in the thick end before cooking.

Maybe my baby bok choy were tiny--or maybe people are being timid with the heat. I found that following the recipe resulted in the leafy bits getting pleasantly soft while the (fully cooked) stalks stayed satisfyingly toothsome. Whole baby bok choy aren't hard to clean. This recipe is a favorite!

Delicious compliment to a simple dinner of roasted salmon, cauliflower, baby carrots and onions, and a hit with the Offspring. The 'drippings' were tasty over jasmine rice.

Very forgiving recipe, esp. since I saw it late in meal prep., and I rarely measure. Used ground ginger (fresh died in fridge. Freezer next time!) Due to allergies, used coconut amino acids not soy sauce. Steamed in microwave 4 minutes, than sauced and roasted maybe 10 minutes more, all in serving dish.

Not my area of expertise, but I'm quite sure that soy sauce contains gluten.

I separate greens from white, cut white into 4-5 pieces.Saute white in oil till tender crisp, add greens and Oyster sauce, stir to coat . Serve Easy and excellent

Served leftovers at room temperature along with leftover sautéed salmon, also at room temp. Absolutely delicious. Thank you!

A favorite in my household. We sometimes sub green beans for the bok choy but otherwise follow the directions as written.

If you just cut off the thick ends as the recipe suggests it will all fall apart and cook nicely. If you use as much ginger as recommended it will not be bland. Cooked per instructions with no tweaks and it was great first time trying it.

Soy sauce varies. Check ingredients. Buying a brand with no wheat doesn't affect the soy sauce so far as I can tell, and makes it easier if you are cooking for someone with celiac.