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Bacon-y Bok Choy

Bacon-y Bok Choy

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
SHUNPR

SHUNPR

Super easy side dish for those nights you want something different and fast! This can also morph into a main course if served over rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
  2. Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!
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Reviews

naples34102
116

naples34102

6/24/2008

One of the wonderful things about baby bok choy, aside from its taste, is its size and the beautiful presentation it makes. One perfectly cooked and seasoned baby bok choy on a dinner plate is almost like a bow on a package. I think those who are chopping this, or substituting mature bok choy, or those who are adding other vegetables are totally missing the beauty of whole baby bok choy for its visual appeal. Having said that, the simple seasoning and braising in this recipe makes this not only a beautiful and unique presentation on the dinner plate, but a delicious one at that. I used shallots rather than onion and added a little chicken broth, and found I needed to cook the little guys a couple of minutes less than directed to keep them crisp-tender and to retain their shape and color. Impressive and very pretty!

QUEENY123
58

QUEENY123

2/10/2007

This is excellent! I made it exactly according to recipe, except that I used regular instead of baby bok choy, and it took a little longer to cook. I waited until the white parts were almost soft, which took about 25 minutes, but the green parts weren't slimy at all, as mentioned in a previous review. This is definitely a keeper!

cynjne
49

cynjne

6/30/2009

I'm happily giving thes recipe a high rating. It was exactly what I was looking for. Something interesting and new, healthy and not very expensive, It sure was easy and quick to prepare and met the approval of everyone at my dinner table. I did add more bacon,(how bad can that be)as I needed to use it up. I probably added a little more garlic too. The direction of 1 tsp. of red pepper flakes is not too much for the average person but could be lessened for those with tender palates. The bok choy is a huge heap in the frying pan. Don't worry though, it will soon soften up and drastically shrink in size. Be cautioned - the bok choy must be rinsed very thoroughly before use. Lots of dirt hiding in the leaves. I guarantee you will kick yourself if you bite into a gritty forkful and don't get to eat this. I would like to start enjoying at least 1 night a week with a meal containing veggies only. This for sure will be on the menu. Thanks so much for sharing this one.

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