Baby Bok Choy in Black Bean Sauce



Recipe Information

Total Time: 

15 minutes



When you see those cute baby bok choy at the co-op, do you know what to do with them? This is an easy introduction to these crisp little gems. Look for four- to six-inch baby bok choy to cut into halves or quarters for a dramatic presentation. Black bean sauce is made from fermented black soy beans, and it adds great depth of flavor with just a spoonful.


  • 2 tablespoons black bean sauce (available at Asian markets if not at the co-op)
  • 1 tablespoon dark sesame oil
  • 2 teaspoons sugar
  • 2 tablespoons chicken or vegetable stock
  • 6 small baby bok choy
  • 1 large red Fresno or jalapeño pepper (optional)
  • 1 tablespoon canola oil
  • 2 cloves garlic


  1. Stir the black bean sauce, sesame oil, sugar and stock in a small bowl and reserve.
  2. Trim the bases of the bok choy, then cut the bok choy in half vertically, then cut each half in half. Slice the Fresno or jalapeño pepper.
  3. Place a wok or large saute pan over medium-high heat and after a minute, drizzle in the canola oil. Add the bok choy and stir for two-three minutes to sear, then add the peppers and garlic. Stir for a few seconds.
  4. Stir the reserved black bean mixture, then pour over the contents of the pan. Toss until coated and sizzling. Serve immediately.

Serving Suggestion

Serve with steamed rice and a chicken, pork or tofu stir-fry.

Nutritional Information

120 calories, 8 g. fat, 0 mg. cholesterol, 680 mg. sodium, 8 g. carbohydrate, 2 g. fiber, 4 g. protein