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Baby Bok Choy with Yellow Bell Peppers

Posted by Elise on Oct 6, 2009

Filed under Gluten-Free, Low Carb, Side Dish, Vegetable, Vegetarian

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There are certain routines in our family for which I am unendingly grateful. One is that at the dinner table there is always a green vegetable of some sort. I may not have loved some veggies as a child, but as an adult, I crave them. If not for the fact that the other members of my family love their greens too, I could easily eat an entire serving bowl of pretty much any of the veggies that regularly grace our table. This baby bok choy dish by my mother, case in point. I think I ate most of the bowl, and then begged her to make it again the next day so I could get some good photos. (Baby bok choy, baby bok choy, try saying that 3 times fast!) Wonderfully simple, with bok choy, peppers, and green onions fresh from the farmers market, this stir-fry doesn't even need added salt, there is enough naturally in the bok choy itself.

Baby Bok Choy with Yellow Bell Peppers Recipe

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For an added touch you can include some pine nuts in step one.

Ingredients

1 Tbsp grapeseed oil or canola oil
1 Tbsp toasted sesame oil
2 large yellow bell peppers, stem and seed pod removed and discarded, sliced (about 2 cups sliced)
4 green onions, chopped, including green parts that are not dried out
1 lb baby bok choy, bottom root ball cut off and discarded, rinsed thoroughly, torn into smaller pieces

Method

1 Heat a tablespoon each of grapeseed (or canola) oil and sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers and green onion, and cook, stirring occasionally, until lightly browned. (Keep a watch so that the onions don't burn.)

2 Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy.

Serve immediately. Serves 4-6 as a side.

Indexed: Bell Pepper, Bok Choy

37 Comments

Oh my goodness, I love baby bok choy! (Seriously, what is it about mini versions of food?)

Thanks for the great recipe.

Posted by: Jessie on October 6, 2009 1:46 PM

What a pretty and nutrient-filled dish! I think it'd be fun to add a red pepper too to make it a bit more colorful.

Posted by: Olga on October 6, 2009 1:55 PM

Wow! That looks incredible! I can't wait to make it as a side dish with some seafood! YUM!

Posted by: Tatiyana on October 6, 2009 2:49 PM

Baby bok choy lover here also. :)
I will use red bell pepper in place of yellow as I prefer it.

Maybe a sprinkle of sesame seeds and a pinch or two of red pepper flakes also.

Posted by: Barb on October 6, 2009 3:04 PM

How beautiful and fresh this dish looks! I love baby bok choy but it is not very easy to find here. Most of the time the only one to be found is paksoi...

Posted by: Simone (junglefrog) on October 6, 2009 3:13 PM

In our family, we always have fresh, green vegetables at every meal, too. My 9 and 11 year old sons actually ASK me to make a brussell sprout dish, which is actually very similar to this. I just halve, steam, then saute the sprouts with green onions and bell peppers, with a little sesame oil. I'll definitely try the bok choy, though. Thanks, Elise, for keeping delicious things simple!

Posted by: Christen on October 6, 2009 3:13 PM

Oh, that's good eating!

Posted by: Andrea on October 6, 2009 3:28 PM

What a lovely dish and photo! We really enjoy eating baby bok choy. It is always tender and delicious.

Posted by: Phoo-D on October 6, 2009 3:31 PM

Nice! I tried one of the other bok choy recipes on this site and really liked it, so I'll have to try this one too! Hooray for vegetables!!

Posted by: Ophelia on October 6, 2009 4:02 PM

You certainly got those good photos! Growing up Chinese, I've had a lot of Asian greens varieties and baby bok choy is one of my favorites. It really shines in simple preparations like these, doesn't it?

Indeed! ~Elise

Posted by: Xiaolu @ 6 Bittersweets on October 6, 2009 4:45 PM

What a beautiful dish!

Posted by: Mardi @eatlivetravelwrite on October 6, 2009 5:26 PM

WHY did I have to run out of ink today!

Posted by: Trish in MO on October 6, 2009 5:55 PM

I feel as you do, Elise! For me, dinner (or practically any meal) is not complete without vegetables! I rarely cook baby bok choy, baby bok choy, baby bok choy (it's even difficult to type it 3 times fast!) and look forward to making this recipe! Thanks!

Posted by: Kristina C. on October 6, 2009 6:09 PM

Yum! That actually looks a bit like Shanghai bok choy to me (similar size to baby bok, but with greener stalks and slightly paler leaves). Probably just my monitor though. Regardless, I love it -- Shanghai, Baby, 'full-sized'... all delicious. Not sure why I never thought to combine it with bell pepper, but what a great idea! Love the how vibrant the colours are!

Posted by: Glitterati on October 6, 2009 8:45 PM

Baby bok choi is the best! The stems are more tender, and there's a higher green leaf to stem ratio. It's also great in a more complicated stir fry, as it holds its own against the meat and other veggies. I have to pick up some soon!

Posted by: Stella Cadente on October 6, 2009 8:54 PM

I have all these things right now! Hurray! Thank you.

Posted by: Angie on October 6, 2009 10:15 PM

I love baby bok choy! Yum! I do have to go out of my way for it though, so it's a real treat. Too bad for the rest of my family, they're not big on green veggies - more for me!

Posted by: Alta on October 7, 2009 5:03 AM

Yum, all week I've been eating a bok choy dish; it's seriously so delicious and irresistible. I think the baby ones taste a lot better, but I ended up having to use the big guy because that's all they had at the dinky store near me. Where do you go to get your baby bok choy?

Either at the farmer's market or at our local grocery store. ~Elise

Posted by: Sunny P on October 7, 2009 6:21 AM

Sounds like a wonderfully light dish - love the colors!

I would throw on some sesame seeds to finish. YUM!!

Posted by: Ambitious on October 7, 2009 8:36 AM

I can't imagine a meal without veggies of some sort either. This looks like a bright and simple dish! Yeah! -Ali :)

Posted by: Ali @ The Whole Life Nutrition Kitchen on October 7, 2009 8:59 AM

What a fresh and tasty looking veggie dish. I love the crunch of bok choy and try to include it in as many stir-fries as I can.

Posted by: Dara on October 7, 2009 12:28 PM

I love bok choy, baby and otherwise. I make it with a splash of fish sauce or soy sauce. It's also good with tofu, etc. Very versatile veggie that goes with almost any meat/fish/etc...

Posted by: Gwen on October 7, 2009 12:53 PM

A good way to use bok choy. Very colorful. Looks delish!!!

Posted by: The Teacher Cooks on October 7, 2009 1:01 PM

This looks so simply delish! Fresh & easy & healthy & veggie! Love it. The pics (as always are great...!) I love anything green with a lil crunch and color and vitamin! Thanx!

Posted by: Rachelle on October 7, 2009 3:31 PM

All good things in life come simple packages. I have yet to bring bok choy to my kitchen, I know I should do it soon the pictures and the simple recipe make me want to make it soon :)

Posted by: Kiran on October 7, 2009 3:39 PM

This is a beautiful recipe. I love how simple it is and how stunning the colors look together. Bok choy is such a fabulous ingredient. The texture and flavor is easy to like and lends a unique twist to recipes. I love your blog (and don't comment on it enough). Congrats on your foodbuzz nomination! Good luck!

Posted by: Tokyo Terrace on October 7, 2009 5:51 PM

Just discovered Baby Bok Choy at local oriental market (Uwajimaya) and my roommate loves them. I'll have to pass this recipe on to her.

Posted by: Jerry on October 8, 2009 11:29 AM

Yum! We eat so much pak choi over in these parts that our 2 year old, when asked what a chicken says, answers "pak pak pak choooi? Pak pak pak pak chhooooiii?"

Posted by: Jeni on October 8, 2009 1:26 PM

I looooove baby bok choy, bebe bok choy, beb bok choy. I have it at least twice every single week. Never thought about adding anything to them - I'll have to try it with bell peppers next time!

Posted by: jen on October 8, 2009 2:07 PM

I got baby bok Chou and yellow peppers in my CSA box yesterday. I am going to make this for dinner tonight. Thanks.

Posted by: Kim on October 8, 2009 4:22 PM

I am totally going to make this. I've never even said "Bok Choy" before, let alone bought it. I don't even know if my little store carries it but I will soon find out.

Posted by: E. Peevie on October 9, 2009 12:08 PM

I used this recipe as a base for a wonderful soup. I added snow peas and shitaki mushrooms to the stir fry and then added boxed chicken broth and some frozen stuffed wan tons (from Trader Joe's). I added a tiny bit of low sodium soy sauce too. Quick, easy, beautiful and delicious!!

Posted by: Linda on October 9, 2009 3:37 PM

Wow that looks really tasty! I will have to try it!

Posted by: Lunette on October 9, 2009 4:54 PM

Hi Elise So I read this post a few days ago and thought that it looked pretty good and definately should go on the must try list. Well last night I made a strata for supper (I had old bread and leftovers etc) and I remembered that I had some baby bok choy bought last week. I thought that I'd make this dish as a side. Well I remebered bok choy, yellow peppers, sesame + reg oil but not the other ingredients and my computer was out of reach (ok-it wasn't out of reach but if I go to it I usually get sidetracked)-so I set to making it. I also added a splash of soya sauce because I thought that was in recipe too. IT WAS DELICIOUS!!! I bet it would have been even better with the green onions and pine nuts but WOW! Thank you for posting. My husband liked it too.

Posted by: Liz Walter on October 11, 2009 5:36 AM

I'm hearing you about always having green veggies around - although I'm fine if there's salad as well

Love the look of this simple stir fry

Posted by: jules on October 11, 2009 1:56 PM

I used regular bok choy and a leek instead of the ugly green onions I found. So good. I've never used leeks before, but they were delicious. This was even better the next day thrown in an omelette.

Posted by: Zylo on October 12, 2009 12:26 PM

I love bok choy and other Asian greens- they make such easy stir-fries.

My stir-fry method is slightly different though- I keep the heat constant throughout. I normally eat green onions raw so I'd add them last as a garnish. Personally, I don't mix green onions with bok choy as green onions are quite pungent and can overpower the bok choy's flavour.

As a finishing touch, I add about 1-2 tsp of sesame oil to the pan just before serving. This adds some extra flavour (sesame oil loses a lot of its flavour when heated) and makes the vegetables all nice and glossy.

Posted by: Gilbert on November 9, 2009 7:57 PM

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Baby Bok Choy with Yellow Bell Peppers

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Baby Bok Choy with Yellow Bell Peppers Recipe