Braised baby bok choy and carrots.
Braised baby bok choy and carrots. (Brian Cassella, Chicago Tribune)

When we talk about a baby, we think of something cute, small and young. When it comes to vegetables, though, not every baby is young and tender.

If you look closely at those plastic bags of "baby" carrots at the grocer, for example, you'll see that they are actually machine cut and carved from mature, full-size vegetables.


Manufacturers say they start with varieties bred to be extra sweet, but these processed carrots can never match the freshness and flavor of small, young carrots sold with their greens intact.

Baby bok choy, on the other hand, aren't immature stalks, but full-grown miniature varieties. However, the petite type is just as nutritious as the regular kind, and also prettier and easier to cook whole. In this recipe, baby bok choy are halved, then braised in a flavorful mix of soy sauce, sesame oil and ginger. Sliced carrots provide a color and textural contrast.


•Choose bok choy with white stems and fresh, crisp and green leaves. Avoid any that are limp or discolored.

•To prepare baby bok choy for cooking, cut the heads in half lengthwise and trim away most of the triangular core at the base of each half, leaving enough of the edge to keep stalks together. Rinse each carefully under running water to remove grit or sand, and blot dry with a towel.

Braised baby bok choy and carrots

Prep: 20 minutes

Cook: 12 minutes

Makes: 4 servings

1 tablespoon olive oil

2 pounds baby bok choy

4 small carrots, thinly sliced

2 cloves garlic, minced

2 teaspoons minced fresh ginger


2 tablespoons vegetable broth

1 teaspoon soy sauce

1/4 teaspoon toasted sesame oil

1. Heat the olive oil in a large skillet over medium heat. Add bok choy, cut side down. To best fit the bok choy in the pan, alternate the stalks' tops and root ends. Sprinkle the garlic and ginger over the bok choy. Cook until the bottoms start to brown, about 5 minutes. Turn over with tongs.

2. Add carrots to the pan surface between the stalks of the bok choy. Cook, 3 minutes. Sprinkle with broth, stir briefly, cover and cook until the stalks are fork tender, about 4 minutes. Sprinkle with soy sauce and sesame oil. Serve as a side dish or as an entree with a whole grain.

Nutrition information per serving: 92 calories, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 12 g carbohydrates, 4 g protein, 316 mg sodium, 4 g fiber
