Bonus #SundayCookingAdventures: Braised Bok Choy

2014-09-21 13.19.18


I like baby bok choy, but this particular side dish was really, really good and I’m considering it for the holidays. It would be the last thing I’d cook, because it comes together really quickly. Bok choy itself can be rather uneventful in flavor — my husband and stepson squarely rejected it when I served it one night and we haven’t had it since.

But this recipe is flavored with mirin (a sweet rice wine), a little soy and ginger, shallots and mushrooms. It had even more flavor than I expected.

It does take a little time to clean the baby bok choy. I rinse the whole plants under lots of running water. They can get pretty dirty between the leaves. Then I cut them in half and rinse them again to make sure I got out all the grit. (I’m probably a little paranoid about this, but I’m kind of anal. Anyone who knows me knows that already.) You can cut off the root if you want: I cut off some of it but not all, so the plant holds together when rinsing and cooking.


I halved the recipe when I made it because I knew I’d be the only one eating it. That’s the version you’ll see below. I started out halving the chicken broth, but ended up adding more at the end because it cooked down pretty quickly. And, no salt in this recipe, but there is a little lower-sodium soy sauce. As made, the recipe has 118 calories, 199 mg of sodium, and nine grams of carbs per serving. It is worth a value of three Weight Watchers PointsPlus.

Next time I’ll get my husband to try it. I’m pretty sure he’ll like it. Try this recipe out, you won’t be sorry. It’s a small investment in time for the good taste you get.

Here is the link to the original recipe in the October 2014 issue of Cooking Light Magazine.

Braised baby bok choy


4-6 teaspoons, divided
1/2 cup thinly sliced shiitake mushrooms
1/4 cup thinly sliced shallots
3 baby bok choy, halved lengthwise
1/2 cup unsalted chicken stock
2 tablespoons mirin
1 1/2 tablespoons lower-sodium soy sauce
2 slices fresh ginger


1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil. Add mushrooms and shallots to pan; cook 5 minutes or until mushrooms begin to brown, stirring occasionally. Remove mushroom mixture from pan.
2. Add 2 teaspoons oil to pan. Add half of bok choy, cut sides down, to pan; cook 3 minutes. Remove bok choy from pan. Repeat procedure with remaining 2 teaspoons oil (if needed) and remaining bok choy. Return mushroom mixture and bok choy to pan.
3. Stir in stock, mirin, soy sauce, and ginger; bring to a boil. Reduce heat to medium-low; partially cover, and cook 10 minutes or until bok choy is crisp-tender. Uncover and remove bok choy from pan. Bring liquid to a boil; cook 6 minutes or until reduced to a little less than 1/4 cup. Drizzle liquid over bok choy.

2014-09-21 13.28.17

Bok choy with oven roasted chicken and hot sauce.

2 responses to “Bonus #SundayCookingAdventures: Braised Bok Choy”

  1. Ann Olson says:

    Loved this, Jules! It was so tasty. And we did it with regular sized boy choy from our CSA. This is a saver!

    • admin says:

      Yeah, I gotta say that one is a good one. I had the last of the leftovers today and I was sorry to see it go! Glad you enjoyed it.

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