Reviewed: Feb. 1, 2008

My husband and I loved this recipe. I added more bacon the second time I made it.

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M Hoang

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Reviewed: Jan. 6, 2008

This was delicious. I followed the recipe but used regular Bok Choy instead of baby. Will be making this again soon!

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TANYA3X

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 5, 2008

Really good, but I used artificial bacon instead of real meat. My family enjoyed it too.

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Aimee's Technique

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

I found this to be okay, but am not sure I'd necessarily make it again. I wanted to use up some leftover baby bok choy we had, but ended up not having as much as I'd thought. Luckily we also had lots of leftover baby spinach, so making up the difference was easy. The spinach tasted much better in this dish than the bok choy, so I would use that exclusively if I were to repeat this recipe.

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Oct. 18, 2007

Have also used yellow onions. Delish!

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Trish H.

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Reviewed: Oct. 12, 2007

The bacon in the recipe adds a good bit of flavor to the dish. We made some slight changes--omitted the olive oil and used about three tablespoons of the bacon grease from a WHOLE package of bacon (you can never have too much bacon!). Also, instead of red onion, we opted for something a little milder since my hubby gets heartburn easily enough as it is, scallions. We basically created heart attack in a bowl with some leafy greens. Still, it was very good and worth it!

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lostlittlefairy

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Fishersville, Virginia, USA

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Reviewed: Oct. 11, 2007

It was ok, if a little bland. I'm not sure what I'd add, but it definitely needed more kick. A good way to get your greens though.

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CARLYG

Cooking Level: Intermediate

Home Town: Glen Williams, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 9, 2007

I've never cooked with bok choy before, and decided to buy a head from the farmer's market and give it a try. This was easy and pretty good. I did add some additional vegetables to the mix and served it over rice as suggested, just to make it a heartier meal on its own.

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MYTHMANIAC

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Maine, New York, USA

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Reviewed: Aug. 12, 2007

I served this with coconut rice and korean chicken (recipes I found here); the Bok Choy w/bacon was great. I added a chopped rib of celery with onion and garlic then when I added the bok choy I added a sliced roma tomatoe. A lovely dish be sure to use the bacon grease to stir fry.

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NAC

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Aug. 6, 2007

I didn't really care for this recipe.

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whatever girl

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Oceanside, California, USA

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Reviewed: Jul. 31, 2007

Easy to make and very good. Make sure to cut the red pepper flakes if you have children... it is pretty hot.

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VIBI

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Reviewed: May 20, 2007

I just made this tonight and it is a winner. Thanks for sharing this recipe. I served it over rice. Thanks

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venus444f5

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Reviewed: Feb. 25, 2007

delicious and simple- what could be better? i make this every time there's bacon in the house, its a great way to get my bf to eat some vegetables! just as good with half the oil, too.

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Briar Rose

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 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!

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QUEENY123

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Jan. 4, 2007

This was okay once I added about a tablespoon each of hoisin and black bean sauce. I only had large bok choy which I had to chop so that may have been part of the problem. The leaves became sort of slimy but the stalks were fine. I will try this again using baby bok choy or I will either cook the stalks and then add the leaves just at the very end so they retain some texture. It would have been great were it not for the texture which may have been my fault.

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Blackie

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Reviewed: Dec. 20, 2006

Yummy way to use those adorable baby bok choy! Followed directions as written and it was great.

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DUBLIN

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Reviewed: Sep. 29, 2006

Yum! I was looking for a new way to make bok choy and this one is a keeper! I made few changes, i used baby bok choy cuz its more tender. We didn't have any bacon, so i just stir fried some ham finely diced slowly to draw out the flavor. We like our food highly spiced so I added some paprika and cayenne pepper to the red pepper flakes AND threw in a tablespoon of black bean sauce and a tsp of pureed chili sauce (found at your neighborhood asian food mart) to the mix. Rave reviews all around my house!

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gingerB

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Reviewed: Sep. 26, 2006

Good stuff, although it would work just as well with regular white cabbage. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 16, 2006

Thanks for this recipe, Shunpr. It's a keeper for me. I love the taste of vegetables cooked with bacon but was always frightened of doing it myself. This was such an easy method and I followed it precisely. I add a small fresh cut chilli instead of the red pepper flakes as these were all I had on hand. I made the recipe a little lower in fat by using trimmed bacon, only need 2 slices and I used soya sauce instead of salt to season.

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Mrs Possum 08

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 17, 2006

This recipe was very good. I made it for dinner serving 8 people (serving it only over rice). I chopped up 2 packs of the store-bought bacon and fried it in the wok until the bacon was nice and brown, almost crispy. I drained out all fat and left about 1 tblsp. Didn't need to use olive oil, just because I thought it'd be too oily. Also, I used just regular bok choy, instead of the baby, because that was all they had at the grocery store. With those, I just chopped them up and threw them in and it turned out fine. I seasoned to taste with hoisin sauce and extra black pepper, just because I love black pepper with bacon. Next time, I would like to try it with the baby bok choy, just because I know that they will come out more tender than regular bok choy.

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anny

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Bacon-y Bok Choy

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