Even though it's an Asian vegetable, Baby Bok Choy is pretty mainstream in the US. Most of the grocery stores around my house (even Whole Foods Market) sells Baby Bok Choy. This is why it's one of my go-to vegetables to cook especially on weeknights when I don't have time to head to an Asian supermarket.
Baby Bok Choy is delicious in a simple garlic stir fry. The key to cooking this vegetable, is to stir fry at a high temperature quickly. This keeps the vegetable crisp. I usually add a small amount of water or you can use chicken stock to help it cook. Too much water and you'll be boiling the Bok Choy and it will turn out soggy, too little water and it won't make contact with the pan and end up taking too long to cook.
Watch my video guide for techniques on how to select, prepare and stir fry Baby Bok Choy restaurant style. Always crisp and always tender.
