Reviewed: Apr. 14, 2012

Loved it!

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Reviewer:

nanciemartin

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Coto De Caza, California, USA

Reviewed: Mar. 18, 2012

Great recipe! I bought a pound of bok choy from my local asian market for $0.80! It cooked down and I ended up eating the entire thing in one setting. Instead of chilis I added asian chili sauce. Other than that, I kept the recipe the same. Despite using soy and oyster sauce, I didn't find the dish too salty. I'll definitely make this again! I want to try this recipe with Chinese broccoli!

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Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 12, 2012

I don't make bok choy often, but we really enjoyed this! I served it over plain white basmati so that the sauce from the bok choy could be enjoyed with the rice! We had spicy shrimp on the side, very yummy meal :)

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Mar. 1, 2012

Easy, fast and very tasty recipe for Bok Choy. This was a grand slam. I think this dish could make a great base for a chop suey variant by adding other vegetables to the dish. YUM.

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Reviewer:

brodr

Reviewed: Feb. 12, 2012

I made bok choy for the first time a few months ago, when I decided to find a good recipe after hearing about the health benefits. I did omit a couple of ingredients: ginger (we don't like it) and oyster sauce (couldn't find it at the market), and dark agave instead of brown sugar! The whole family loved this recipe, and I make it frequently now! Thanks for sharing!

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Reviewer:

Bianca

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Jan. 31, 2012

Yummy sauce!! I steamed some broccoli and threw that into the mix as well. A very tasty side to a steak dinner :) FYI I didn't have oyster sauce so I subbed hoisen sauce and it was great!

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Reviewer:

j*bird

Reviewed: Jan. 27, 2012

Quick, easy and tasty! I added shrimp with the finishing sauce. This dish does not need rice as an accompaniment!

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Reviewer:

Luvin Spoonful

Cooking Level: Expert

Reviewed: Jan. 24, 2012

This recipe was soooo yummy! I broiled some salmon with lemon and salt and then ate the bok choy and fish over a big bowl of white rice- the sauce poured over it just made this dish so umami! I think next time I will cut the bok choy into smaller pieces and use half the oil. Thanks for this great recipe.

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Reviewer:

poirot

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Reviewed: Jan. 22, 2012

I omitted the ginger (don't care for it), used vegetarian mushroom oyster sauce (to make it vegetarian), and used Sriracha instead of the red pepper flakes. Wonderful!

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Reviewer:

AudeeBird

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

Reviewed: Nov. 13, 2011

I got Bok Choy in my CSA box this week so I tried out this recipe, we'd never had it before so it was a tasty experiment. The recipe is pretty good, I added some red Chinese long beans I grew for color and flavor and served it over brown sticky rice. I used the extra sauce to glaze some shrimp skewers and broiled them, just perfect for this. It could use a tad more ginger and garlic, but otherwise it was well liked by the whole family, even my 8 year old. I'd eat it again.

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