There are some types of veggies that are totally lovely when they are young and tender but once they’ve grown out a bit more, they get all tough and stringy. It seems to me, though, that bok choy remains tasty when they are tiny as well as when they have all grown up. Even when they’re dried!
While I love fully grown bok choy with their dark green leaves and milky white stems, and the medium sized ones with their light green stems, I have a thing for those itty bitty ones with tiny curly leaves and tender stems. They are so incredibly cute and much less astringent compared to their fully grown counterparts.
Kinda how I prefer my humans.
Best of all, they take practically no time at all to cook. (By that, I mean the baby bok choy. Not my nephew or any human babies for that matter. ehem..)
I really should feature the large bok choy here some day. We have bok choy of different sizes at least once a week. But I digress.
To cook baby bok choy (or nai pak which means milk/young bok choy) this way, we only need a small handful of ingredients.
Baby Bok Choy, Garlic, Small Shrimp, Oyster Sauce & Salt.
I merely cut the boy choy stem to half and lightly pull the leaves apart. They are a little larger than the regular baby bok choys. if yours are the regular little ones, you can even save on this 15 second step.
I’ll never stop loving my baby bok choys. And my little nephew.
“And Jesus answering saith unto them, Have faith in God.” (Mark 11:22) – so easy to forget!
Nai Pak (Baby Bok Choy) with Shrimp
serves 2 – 3
5.5 oz or 150 gm (4-5 heads) Nai Pak (baby Bok Choy), cut into halves
1 tbsp Vegetable Oil
2 cloves Garlic, peeled & minced
15-20 tiny Shrimp, peeled & cleaned
2 tbsp Oyster Sauce
pinch of Salt
1 tbsp Water*
- Saute the garlic in oil over MED heat for just 20 secs.
- Toss in shrimp and give it 2-3 stirs.
- Pour in oyster sauce and stir to mix.
- Add in bok choy, pinch or salt & water. Cover and turn heat to HIGH. Leave for 1 minute.
- Open cover and stir. Once leaves have wilted, about 1 more minute, dish out.
- Serve immediately!
*Water is merely to prevent burning of garlic as well as begin steaming process for vegetables.