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Sesame-Scented Baby Bok Choy

Boy choy may be a pain to clean, but the end result is delicious!

These lightly sauteed baby bok choy are garnished with sesame seeds and a garden-fresh garlic scape.

One of the most difficult things about cooking with bok choy is cleaning it. There are a lot of crevasses where dirt, grit and sand can get caught. Clean your bok choy thoroughly because nothing can spoil a meal like a bite of sand!

This recipe starts off with our standard blanch-and-shock method. Plunge the bok choy into boiling salted water for a couple minutes, then submerge the veggies into ice water to set the color.

My original recipe included only two cloves of minced garlic, but as I was cooking, I was inspired to add lots more. Then, when I taste the almost-finished product, I noticed it needed a bit more of a sodium kick. Instead grabbing the kosher salt, I added a dash of tamari — a gluten-free version of soy sauce.

Cook like a chef and adjust recipes as you go!

Sesame-Scented Baby Bok Choy


  • 10 heads baby bok choy, cut in halves
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon sesame seeds
  • 2 tablespoon sesame oil
  • 1 tablespoon tamari sauce
  • 2-4 cloves garlic, minced
  • handful of scallions, chopped
  • 1 teaspoon honey
  • salt and pepper to taste

Cooking Directions

  1. Clean bok choy well, in between all the leaves, to remove sand and grit. Plunge bok choy into boiling salted water for three minutes, then shock them in an ice water bath.
  2. Add sesame oil to a hot pan. Add garlic, bok choy, a handful of chopped scallions and sesame seeds. Mix.
  3. Finish by adding tarami and honey to the pan with bok choy. Season to taste.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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