Recipe By Sarah MJ
Published Apr 2nd
Prep 10m Cook 10m Additional - Ready In 20m
Servings 3 servings Calories 223.2

Baby bok choy have a milder taste than the full-grown deal and are also more tender. I just cook them in some chicken broth and garlic, and serve them with rice and fish. My family enjoys the taste of garlic, so we use quite a bit. Feel free to adjust accordingly.

Recipe Ingredients

  • 2 tablespoons butter
  • ¼ cup minced garlic, or to taste
  • 2 (14 ounce) cans chicken broth
  • 6 heads baby bok choy, trimmed
  • salt to taste
  • ground black pepper to taste

Cooking Directions

  1. 1 Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.

Nutrition Facts

  • Calories 223.2
  • Carbohydrate 25.1 g
  • Cholesterol 26.9 mg
  • Fat 10.2 g
  • Fiber 9.4 g
  • Protein 15.8 g
  • Saturated Fat 5.1 g
  • Sodium 1897.9 mg
  • Sugar 12.1 g

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  1. I'd never cooked with bok choy before so had no clue. This looked tasty and sounded easy, and we were not disappointed! Very easy and very tasty - two important qualities I look for in a recipe! Although, I lessened the garlic a bit and added some ginger and grated carrots! Yum!
  2. This was my first time making bok choy and we liked this a lot. I followed the recipe as written and found the amount of garlic to be appropriate for our tastes. Also I did not find that there was too much chicken broth for the amount of bok choy I felt it was just - Read more ...
  3. this was very simple and good- i did cut my bok choy up before placing in skillet.
  4. This was my first taste of bok choy but I had to modify the recipe. I used just enough liquid to steam the greens in a fry pan and skipped the butter. Delicious!!!
  5. Yummy! gave it three stars since I modified it. Instead of butter I used two tablespoons of olive oil six cloves garlic chopper 1/4 cup chicken broth and added a handfull of chopped arugula - it was awesome! I needed to clean out the veggie drawer and this was a great combo!
  6. I love baby bok choy! But 2 cans of chicken broth is "too much" for 6 heads of baby bok choy so I used an eyeball amount probably 3/4 cup filled up to the sides of the bok choy. Also I did not add the entire 1/4 cup of minced garlic only enough to suit - Read more ...
  7. I absolutely loved the outcome of this, but in my mind 1/4 cup of minced garlic and 2 cans of chicken broth was SO unnecessary and excessive. As the recipe suggests, I used minced garlic to taste, probably a third of what was called for, and only enough chicken broth necessary to allow the bok - Read more ...
  8. Yummy. I had never had baby bok choy before and I thought I'd give it a try with this recipe. Very tasty I will be making this again.
  9. I've been cooking baby bok choy this way for a long time . . . and, I agree -- serving with fish and rice makes a lovely meal. It's so easy and sooo tasty!