Baby Bok Choy with Garlic

Baby Bok Choy with Garlic

sweetiesmj 4

"Baby bok choy have a milder taste than the full-grown deal and are also more tender. I just cook them in some chicken broth and garlic, and serve them with rice and fish. My family enjoys the taste of garlic, so we use quite a bit. Feel free to adjust accordingly."

Ingredients 20 m {{adjustedServings}} servings 223 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1898 mg
  • 76%

Based on a 2,000 calorie diet

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  1. Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.
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Reviews 19

  1. 26 Ratings


I absolutely loved the outcome of this, but in my mind 1/4 cup of minced garlic and 2 cans of chicken broth was SO unnecessary and excessive. As the recipe suggests, I used minced garlic to taste, probably a third of what was called for, and only enough chicken broth necessary to allow the bok choy to steam. I poured enough broth into my large skillet to a depth of about 1/2 inch. Otherwise a great, basic reference recipe for cooking whole baby bok choy, one I know I'll come back to.


I love baby bok choy! But 2 cans of chicken broth is "too much" for 6 heads of baby bok choy so I used an eyeball amount, probably 3/4 cup filled up to the sides of the bok choy. Also I did not add the entire 1/4 cup of minced garlic, only enough to suit my tastes. I lightly seasoned with hawaiian salt, fresh ground black pepper and fresh squeezed lemon right before serving. Delicious! The fresh lemon really adds a lovely zip to the baby bok choy without taking away from the broth, garlic and butter. I 'd prepare this side dish again, the same exact way, with other types of main or asian themed dishes. Tonight I served this along with,"Adobo Chicken with Ginger," and "Roasted Corn with Garlic Rice," all from this website.


I've been cooking baby bok choy this way for a long time . . . and, I agree -- serving with fish and rice makes a lovely meal. It's so easy and sooo tasty!