Recipes Ingredients Vegetables Bok Choy Recipes Baby Bok Choy with Ginger and Garlic Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature. Ingredients 2 pounds baby bok choy (8 to 10), halved lengthwise and soaked in cold water to remove any dirt 2 teaspoons minced peeled fresh ginger 2 garlic cloves, thinly sliced 1 tablespoon plus 1 teaspoon toasted sesame oil ¼ cup tamari soy sauce 2 tablespoons oyster sauce Directions Bring a large pot of water to a boil. Add bok choy (in two batches, if necessary), and cook until tender, 5 to 7 minutes. Drain in a colander; let stand at least 5 minutes. Transfer to a serving dish. Meanwhile, cook ginger and garlic in oil in a small saucepan over medium-low heat, stirring, until ginger and garlic are soft, about 8 minutes. Add tamari and oyster sauce; cook, stirring, until heated through, about 30 seconds more. Pour sauce over bok choy; toss to coat. Rate it Print