Reviewed: May 14, 2012

Never had bok choy before. Tasty and easy to make.

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Reviewed: Apr. 28, 2012

What an excellent recipe to try out a new vegetable. I picked up baby bok choy at the farmer's market, then went looking for a recipe. Delicious, with nothing to overwhelm the flavor, simple/ quick & healthy!!! I used olive oil & added a little fresh ground pepper. Thanks for sharing.

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yvonne

Reviewed: Mar. 25, 2012

Easy, simple, delicious. Just what I was looking for!

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bradmcnutt

Reviewed: Mar. 18, 2012

This was tasty! I made this recipe using some normal-sized bok choy leftover from making stir fry. I enjoyed adding a tablespoon of soy sauce, though next time I would probably use less.

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Kathryn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 12, 2012

Very easy recipe. Didn't need to change a thing and it tasted great.

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2 users found this review helpful

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mixingmedias

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Chicago, Illinois, USA

Reviewed: Mar. 9, 2012

We liked this a lot. I did as others suggested and cooked the stalks a bit longer than the leafy greens. Bok choy is a new favorite with us and this recipe is a delicious, and easy, way to enjoy it. Thanks, Frantic Cook. I served this with grilled pork chops and rice.

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mamaby

Cooking Level: Intermediate

Reviewed: Jan. 10, 2012

5 stars for ease and simplicity of making it. I used regular bok choy instead of baby bok choy as the price difference is horrendous!

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3 users found this review helpful

Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 10, 2012

I loved this recipe, it was easy and quick if you like the taste of cooked bok choy that is.

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LuvMyLab

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Home Town: Judith Gap, Montana, USA

Living In: Great Falls, Montana, USA

Reviewed: Dec. 30, 2011

Made this for dinner and everyone enjoyed it. It is important to cook the white part of the bok choy first as the leaf part cooks quickly.

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Reviewer:

SNOWBUNNII

Cooking Level: Expert

Living In: Oakville, Ontario, Canada

Reviewed: Nov. 28, 2011

Yummy and oh so easy. The only thing I would add to the instructions is to cook the stems first, then add the leaves a few minutes later. That way, the stems aren't over-cooking while you are waiting for the stems to get cooked.

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44 users found this review helpful