oh, baby!

[Bok choy, that is… Snap!]

Cuteness quotient aside, baby bok choy is tenderer and a little milder than its grown-up version. It’s also easier and less laborious to cook. Since it’s smaller and more tender, you can use each whole leaf, stem included.

Baby bok choy is cheaper too because it’s comparably light by weight. The other day my friend and I bought about 6 bunches of baby bok choy– more than enough for two people– and at $1.99 a pound, our total came to under three dollars. Healthy, cheap, and tasty? Huzzah. I like you, baby bok choy.

We stir fryed our baby bok choy with tofu and a few other veggies I had in my fridge. Here’s the sauce I used. Simply saute your tofu, add this soy sauce mixture, and after a few minutes, add the baby bok choy (about 4 bunches) and cook until tender with a little bit of a bite.

[Separate each leaf, however, prior to adding the b.b.c. (ha!) to the stir fry. This may be self-explanatory, but men read my blog too. And I don’t want them to embarrass themselves if they’re cooking for a lady. Ah, stereotypes. I’m sorry.]

Bok Choy Stir Fry with Tofu, Ginger, & Soy Sauce

Serves 2-3 people, depending on how much tofu you use

Saute about 8 oz. tofu or meat with the following and a dash of sesame oil:
1 tablespoon ginger- about an inch worth of ginger root- finally chopped
2 garlic cloves, minced

While tofu is cooking, mix the following together in a bowl:
2 tablespoons rice wine vinegar
1 teaspoon brown sugar or honey
2 tablespoon soy sauce or tamari
1 teaspoon sesame oil
1 teaspoon corn starch (Optional. This just thickens the sauce.)
[Double this sauce if you’re cooking for more than 3 people]

When tofu is golden on all sides, add soy sauce mixture and cook for a few minutes. Then add 4-6 bunches of bok choy and cook until slightly tender.

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