In the Kitchen with Sigona’s Featuring: Bok Choy

Baby Bok Choy and Spicy Shrimp with Garlic Oil

To make this a heartier meal, serve the baby bok choy and shrimp over pasta or alongside steamed rice. Inspired by Every Day Rachael Ray. Serves 2 to 4.


  • 3 baby bok choy, rinsed and sliced lengthwise
  • 3 Tbsp. Sigona’s Garlic Oil
  • 1 shallot, diced
  • A pinch or two red pepper flakes
  • Salt and pepper, to taste
  • 3 Tbsp. soy sauce
  • About 15 to 20 raw, large shrimp, deveined, tail on

Directions: Bring about 2 inches of water to a boil in a large pot. Add the sliced baby bok choy and cook for 1 minute. Drain and rinse with cold water. Lay bok choy sliced-side-down on paper towels; set aside.

Heat garlic oil in a large skillet over medium-high. Add the shallot and red pepper flakes; season with salt and pepper. Cook, stirring, until shallot has softened, about 2 minutes.

Add the soy sauce and shrimp to the skillet. Cook, stirring frequently, until shrimp are opaque, about 2 minutes. Add the bok choy and gently stir to incorporate. Cook about 2 minutes or until bok choy is heated through.

Transfer to a serving dish and serve immediately.


Grilled Baby Bok Choy with Sesame-Lime Shiitake Mushrooms

Shiitake and bok choy are a classic pairing in soups or simply served together as co-stars as they are in this dish. The flavor of the mushrooms is unbelievable! Inspired by Cooking Light. Serves 2 to 4.


Directions: Heat a grill pan or grill over medium-high heat. Brush the bok choy with olive oil and place cut-side-down on the grill. Do not move the bok choy for at least 4 minutes or until they have nice grill marks and are softened a bit. Remove from heat and transfer to a serving dish.

Heat the sesame oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring, for 2 minutes. Add the green onions and garlic, season with salt and pepper. Cook, stirring, for about 30 seconds, then add the lime juice. Stir ingredients until the liquid is mostly absorbed.

Spoon the mushroom mixture over the grilled baby bok choy. Sprinkle with sesame seeds, if desired. Serve immediately.


Baby Bok Choy with Ginger and Red Peppers

Aromatic, flavorful and simple. Just a few ingredients make baby bok choy the perfect side for dinner. Adapted by Cooking Light. Serves 2 to 4.


  • 4 tsp. Sigona’s Garlic Oil, divided (Mix it up! Try Sigona’s Basil Oil.)
  • 2 baby bok choy, sliced lengthwise (quarter, if large)
  • 1” piece fresh ginger, peeled and minced
  • About half of one red bell pepper, seeded, julienned
  • Salt and pepper, to taste
  • 1 Tbsp. mirin
  • 1/4 cup roasted peanuts, optional (Salted or unsalted to your preference. Check our dried fruit and nut section for options.)
  • Cilantro, for garnish

Directions: Heat 2 teaspoons garlic oil in a large skillet over medium-high. Add the bok choy sliced-side-down and cook about 4 minutes or until nicely browned. Cover, reduce heat to medium and cook another 2 minutes. Use tongs to remove bok choy to a serving platter; keep warm.

Add remaining 2 teaspoons oil to the skillet. Add the ginger and bell pepper; season with salt and pepper. Cook, stirring, about 2 minutes. Add the mirin and cook, stirring, an additional 2 minutes.

Spread the ginger and pepper mixture over the bok choy. Top with peanuts and cilantro. Serve immediately.





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