Baby Bok Choy

The Ultimate Cheat Sheet for Baby Bok Choy

We love this versatile vegetable. You can grill, sear, sauté, fry, steam and stir-fry baby bok choy. The preparation possibilities are nearly endless!

Baby bok choy is a  bright green member of the cabbage family that brings flavor, vitamins, and a delightful crunch to recipes – including Stir-Fried Bok Choy. states, “Bok choy is a low-calorie, zero-fat food that also has lots of vitamin A, vitamin C and vitamin K. In fact, one cup of shredded raw bok choy contains about half of your daily requirement for each of these nutrients. Plus, you’ll get healthy levels of folate and vitamin B6, as well. All these benefits come in a light tasting leafy vegetable that can be easily prepared as part of a quick saute of Asian-style vegetables.”

Keep it Fresh
For the best freshness, don’t wash Baby Bok Choy until you’re ready to use it. Unused parts can stay fresh in the refrigerator for up to six days.

Meet the Grower
Tom Lam Farms in Central California
As a boy in Hong Kong, Tom Lam dreamed of a better life. He came to America with only a few dollars and lots of determination. As he says, “I landed [in Los Angeles] at midnight and by 6:00 AM the same morning I was picking cucumbers” at a local ranch. Tom’s wit and hard work helped him rise through the ranks at produce companies, and by 1986 he was able to purchase a plot of his own. Since then, Tom has been responsible for many innovations in the produce industry, including creating the ever-popular broccoli crown. In his own words, “Quality is the most important thing.”

Heinen’s produce team in the field with Tom Lam.

Stir-Fried Bok Choy


3/4 pound Bok Choy
1 tablespoon Vegetable Oil
1 teaspoon Ginger Root minced
1/2 teaspoon Minced Garlic
1/4 teaspoon Salt
1/4 teaspoon White Pepper
1/2 teaspoon Sesame Oil
1/2 teaspoon Sesame Seeds toasted


Separate bok choy leaves; cut green leaves from white stalks. Thinly slice leaves and stalks and keep separate.

Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides.

Add white stalks, ginger, garlic, salt, and pepper, and cook for 1 minute.

Add green leaves and broth and cover and cook for 2 minutes or until crisp – tender. Stir in sesame oil and sprinkle with sesame seeds, then serve.

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