Baby bok choy, I feel like a fool. There you were, all those years, yet I never paid you the attention you so richly deserved.
Sure, I’ve enjoyed your crunchy, watery texture and mild, springy taste in Toronto’s Chinatown and beyond, tossed into a stir-fry and braised as your very own dish. But I can’t remember the last time I bought you raw and took you home.
Until late last month, when suddenly there you were, right above the red peppers and the bean sprouts, same as always. Yet suddenly I couldn’t say no to you. Not anymore.
A few days later you showed up in The New York Times (of all places). You were having quite the week, baby bok choy!
So how did I prepare you? I dunked you into simmering water for about two minutes, then drained and tossed you with a bit of hoisin sauce, some tamari, and a few drops of sesame oil. Then I sprinkled you with toasted sesame seeds to make you look pretty and to give you that nutty edge.
And now you’re my new go-to side dish when I make stir-fry and rice.
Baby bok choy: This is your year.
5 baby bok choy
1 tbsp hoisin sauce
1 tsp tamari or soy sauce
1/2 tsp sesame oil
1 tsp toasted sesame seeds
Step 1: Set a pot of water on to a boil, lower to simmer and then dunk washed baby bok choy in and cook for two minutes.
Step 2: Drain and pat dry, then while still hot, toss with hoisin, soy and sesame oil, then sprinkle with sesame seeds.