Reviewed: Jan. 26, 2012

this was very simple and good- i did cut my bok choy up before placing in skillet.

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4 users found this review helpful

Reviewer:

911chick

Cooking Level: Beginning

Home Town: Sacramento, California, USA

Reviewed: Dec. 2, 2011

This was my first taste of bok choy, but I had to modify the recipe. I used just enough liquid to steam the greens in a fry pan and skipped the butter. Delicious!!!

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3 users found this review helpful

Reviewer:

matchstick atom

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

Living In: Niagara-On-The-Lake, Ontario, Canada

Reviewed: Oct. 9, 2011

10-8-11: This was watery and bland.

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1 user found this review helpful

Reviewer:

Rex Hutcheson

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 20, 2011

Yummy! gave it three stars since I modified it. Instead of butter I used two tablespoons of olive oil, six cloves garlic chopper, 1/4 cup chicken broth and added a handfull of chopped arugula - it was awesome! I needed to clean out the veggie drawer and this was a great combo!

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Reviewer:

dk girl

Reviewed: Sep. 9, 2011

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.

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13 users found this review helpful

Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Sep. 7, 2011

First time with cooking/eating bok choy. Not really a fan, but the recipe is good, I think I just don't care for bok choy. Love the amount of garlic! Can never have too much.

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Reviewer:

faithirene

Cooking Level: Beginning

Reviewed: Sep. 5, 2011

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.

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32 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 26, 2011

This is so quick and easy! Very tasty! I've made it with Shanghai cabbage which is delicious as well.

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Reviewer:

cmmcclan

Reviewed: Jul. 10, 2011

Yummy. I had never had baby bok choy before and I thought I'd give it a try with this recipe. Very tasty, I will be making this again.

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Reviewer:

MSAMANDA

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

Reviewed: Jun. 28, 2011

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!

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10 users found this review helpful