Seasonal Veggie of the Week: Bok Choy (#3)

Welcome to recipe #3 of Bok Choy week! We were selling some lovely large bok choy at yesterday’s market for $2.00 per head. Check out the pictures up on our Instagram account: goodfoodmarket_gbc.

Remember that large bok choy can often be used in the same recipes as baby bok choy. As the name suggests, baby bok choy is simply bok choy that hasn’t reached full maturity. Many people find it easier to use because it can be cooked whole without the need to cut it up. It also has a somewhat sweeter flavour than fully mature bok choy.


Bok Choy with Garlic and Sauce


Serves 4

Time: 10 minutes


  • 3 cloves garlic minced
  • 1 tablespoon canola oil
  • 16 ounces bok choy or baby bok choy
  • 1 1/2 tablespoons oyster sauce (for vegetarian/vegan version, use Hoisin)
  • 1 teaspoon dry sherry or shaoxing wine
  • 1 teaspoon soy sauce
  •  ground black pepper to taste


  1. Bring a pot of salted water to boil and add bok choy. Boil for 1 minute and drain. Rinse under cold water and drain again. Set aside.
  2. In a pan over high heat, add oil and garlic and cook for 1 minute. Add bok choy and all the other ingredients and cook for 2 minutes.
  3. Turn the heat off and transfer bok choy and sauce to a plate. Serve immediately.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s