The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 18, 2009
Everything is better with bacon!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 20, 2009
This is so easy and good. I decided to add Tofu to make this go a little farther and worked out great. I first cooked the bacon, then I fried the Tofu until crisp in the bacon fat...then I drained and added the seasonings and Bok Choy. I have also added other veggies w/ this dish a few times. Great recipe.
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Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 16, 2009
Simple and quick.. I was short on bok choy so added some celery and green onion. tasted great..
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Cooking Level: Intermediate

Living In: Peace River, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 14, 2009
This is an excellent recipe. However I made it without the bacon because I realized that my bacon was still frozen when I needed to make the dish. (It still tastes great without it but I would rather have the bacon meat plus cook the stuff in the fat.) Also, instead of using olive oil and bacon fat to cook the bok choy and onions, etc. i used coconut oil. I also added fresh sunflower sprouts on the top to add a bit more green.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 9, 2009
Loved it. This a great way to prepare Bok Choy - easy, the kids will eat it and it tastes great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 19, 2008
Nothing mind-blowing, but it is exactly what is promised in the description: tasty and super easy. Definitely a great weeknight go-to idea.
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Cooking Level: Intermediate

Home Town: Waltham, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 6, 2008
This is very good, I didn't use as much red pepper flakes as called for and next time will cut down to 1/4 tsp. It was too hot and spicy for us but other than that a hit with everyone. I didn't have a red onion so used a little sweet yellow one. Thanks for sharing this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 22, 2008
This was pretty good. Quick and easy to make, and a different way to eat bok choy (which is what I was looking for). I wish it had a bit more sauce, so I'll probably work on that next time. We ate it over rice, so sauce would have been nice for that. :)
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Cooking Level: Intermediate

Home Town: Lynnfield, Massachusetts, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 28, 2008
didn't love the whole bok choy. seemed bitter. It was little but maybe it wasn't "baby"...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 21, 2008
I used mature bok choy and it turned out fine. Plenty of good flavor with the bacon and garlic!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 16, 2008
I used this recipe to try bok choy out for the first time. It was really good. I don't think bok choy in general is destined to be one of our favorite veggies, but we both liked the combination of flavors with the bacon and the kick of the red pepper flakes. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 2, 2008
Nice! Used soy bacon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 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!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 24, 2008
Pretty good! I added some garlic but otherwise stuck to the recipe, and my family ate it happily.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 23, 2008
This is the best! No changes necessary.
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Photo by Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 3, 2008
My husband and I grew bok choy in our garden this year and this was our first recipe using our fresh crop. It was delicious and cooked up so quickly! Thanks for a yummy recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 21, 2008
Wow! I've always enjoyed bok choy but had never prepared it myself until this. It was better then any I've ever had with my easy adjustments: I diced 4-5 thin slices of prosciutto and fried in a little olive oil until crispy and set it aside. Then I added a bit more olive oil to the pan and cooked the onion, pepper flakes and garlic as directed. But then I also added a few splashes of chicken broth to sort of de-glaze the pan and then settled the bok choy on top. The broth helped soften the vegetables and added lots of flavor while it simmered and steamed in the pan. The prosciutto was added back at the end and was a delicious and salty topping that was to die for. A DEFINITE KEEPER!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 6, 2008
With our efforts toward adding fresh vegetables to our diet, I'm always looking for new recipes. I had a half a head of Chinese cabbage and about 4 ounces of bean sprouts leftover and decided to modify this recipe with those ingredients. The flavor was very good, just the right amount of spice for my taste. Thanks for sharing!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Lanham-Seabrook, Maryland, USA
Living In: Turnersville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 1, 2008
What a great Bok Choy recipe! I followed the recipe (extra garlic of course).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 1, 2008
This was actually pretty tasty - I always wanted to try to cook bok choy but never really knew how. I could not find baby bok choy in any of my local stores so I used the regular one which still came out great. I am going to keep my eyes out for the baby style.
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