Jul 14 2026
Restaurants›Truth and Beauty›Baby Bok Choy Recipe

Baby Bok Choy Recipe

Inspired by Truth and Beauty
Time30m
Serves4

shrimp / carrot / radish / sesame-soy vinaigrette

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Ingredients

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Vegetables

Protein

Vinaigrette

Method

Prep Work

  1. 1

    Prepare the Vegetables

    Rinse the baby bok choy under cold water, separating the leaves and trimming the base if necessary. Peel the carrot and cut it into thin julienne strips. Wash the radishes and slice them thinly.

  2. 2

    Prepare the Shrimp

    If using raw shrimp, peel and devein them. Rinse under cold water and pat dry with a paper towel.

Make the Vinaigrette

  1. 3

    Combine Vinaigrette Ingredients

    In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger until well combined. Stir in sesame seeds and set aside.

Cooking

  1. 4

    Sauté Shrimp

    In a large skillet, heat a tablespoon of oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from the skillet and set aside.

  2. 5

    Sauté Vegetables

    In the same skillet, add another tablespoon of oil if necessary. Add the bok choy, carrots, and radishes. Sauté for about 4-5 minutes, or until the bok choy is wilted and the carrots are tender-crisp.

  3. 6

    Combine and Serve

    Return the cooked shrimp to the skillet with the vegetables. Drizzle the sesame-soy vinaigrette over the mixture and toss to combine. Cook for an additional minute to heat through. Serve warm.

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