Baby Bok Choy With Carrots and Spring Onions 4.000

Leah L. Jones for The Washington Post

Jun 4, 2008

Baby bok choy, once found only in Asian markets, now is available at many farmers markets and in well-stocked supermarkets.

In this recipe, the vegetable is combined with carrots and spring onions (scallions can be substituted) and pan-steamed to make a flavorful, easy side dish. Tossed with a light dressing, the dish has a subtle Asian flavor that can easily marry with grilled meats, poultry and pork.

Serve warm or at room temperature.

Servings: 4
  • 2 teaspoons toasted sesame oil
  • 1 to 2 teaspoons mild olive oil or vegetable oil
  • 1 4-ounce spring onion, sliced thinly, tough dark-green top removed (may substitute 3 to 4 scallions, white and light-green parts)
  • 1 large carrot (2 to 3 ounces), trimmed and shredded
  • 1 pound (about 6 pieces) baby bok choy, root ends trimmed off, leaves separated and rinsed (but not dried) and cut crosswise into 4 pieces each
  • 2 teaspoons low-sodium soy sauce, or to taste
  • 1 teaspoon rice vinegar
  • Pinch sugar

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Add 1 teaspoon of the sesame oil and enough vegetable oil to coat the bottom of a large, deep-sided saucepan (preferably 11 or 12 inches wide); heat over medium-high heat, then add the sliced onion. Cook, stirring, for 1 minute, then add the carrot. Cook, stirring, for 2 to 3 minutes, then add the still-damp bok choy; the pan will be full. Cover and reduce the heat to medium; cook, stirring occasionally, for 8 to 10 minutes, until the bok choy leaves are tender but the stalks retain some crunch.

Uncover and add the remaining teaspoon of sesame oil, the soy sauce to taste, rice vinegar and sugar, tossing gently to combine until the sugar is dissolved. Taste and adjust seasonings as needed. Serve hot or at room temperature.

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Recipe Source

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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