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.

Was this review helpful? [ YES ]
89 users found this review helpful

Reviewer:

CaraLF

Cooking Level: Intermediate

Home Town: Hannibal, Missouri, USA

Living In: Santa Monica, California, USA

Reviewed: Oct. 4, 2011

I made this with one head of regular (not baby) bok choy and two cloves crushed garlic. It really wasn't enough so I added a bunch of spinich. It was SO simple and delicious, with and without the spinich. Will definitely make again.

Was this review helpful? [ YES ]
54 users found this review helpful

Reviewer:

TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Sep. 21, 2011

This is a perfectly written recipe. Easy execution and just a few, basic ingredients lend an elegant simplicity I appreciate. I used grapeseed oil rather than vegetable oil, basically because I had it on hand to use. I also did not cook the garlic in the oil (never do). I added it to the bok choy about half way through the cooking time. I'm happy to be the first to review this delicious and dependable side dish which I served with Asian Grilled Chicken and Classic Fried Rice, recipes also from this site.

Was this review helpful? [ YES ]
42 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, 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.

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

SNOWBUNNII

Cooking Level: Expert

Living In: Oakville, Ontario, Canada

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!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Oct. 2, 2011

This is simply delicious! I added four cloves of garlic since we love anything with garlic. I also powedered in some ginger powder since I didn't have any fresh root. I've seen people in China put tiny slivers of spicy red pepper in their bok choy to heat it up a bit. I would think you could even add red pepper flakes to it too and it would be fabulous! Thank you for an excellent base for bok choy. It was delicious.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Melanie A

Reviewed: Nov. 11, 2011

Great simple recipe. I drizzled about 1/3 of a soy sauce packet over the bok choy in the last mintue of cooking instead of adding salt.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

christy247

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: San Francisco, California, USA

Reviewed: Jun. 7, 2012

This was a strech for me as I have never ventured into bok choy before. I used a nonstick pan and about a tablespoon of olive oil. Followed the suggestions cooking the white pieces with the garlic which I grated over the top, first. I also grated in a bit of fresh ginger. When they were softened I added the greens and let them steam uncovered until wilted. Stiring occasionally. I sprinkled some sea salt on when served. The results were great. Light, crunchy, quite tasty and my husband agreed. We will do this again. Thanks so much!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Denise LeAnn

Cooking Level: Intermediate

Home Town: Kent, Washington, USA

Living In: Mesa, Arizona, USA

Reviewed: Mar. 12, 2012

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

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

mixingmedias

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Chicago, Illinois, USA

Reviewed: Nov. 10, 2011

I never knew how to make bok choy until I made it this way. My husband and I now make it a regular vegetable! It cannot get simpler than this - and super tasty!

Was this review helpful? [ YES ]
6 users found this review helpful