Open Sesame! Gingery Bok Choy and Brothy Tomatoes

Good for Baby, Good for Mama

Open Sesame! Gingery Bok Choy and Brothy Tomatoes


4 servings


C = cup
# = pound
T = tablespoon


  • 1 C cherry tomatoes

  • 1 # baby bok choy

  • 1 inch piece fresh ginger

  • 3 cloves garlic

  • 2 T extra-virgin olive oil

  • 2 T soy sauce

  • 2 T chicken broth

  • 2 T toasted sesame oil

  • 1 T rice vinegar

  • flake salt, for garnish

  • hot sauce, for drizzling


  1. Thoroughly wash 1 cup of cherry tomatoes, 1 pound of baby bok choy, and 1-inch piece of fresh ginger under cool, running, drinkable water. Halve the cherry tomatoes. Cut baby bok choy into 2-inch pieces. Peel the ginger with a spoon, then finely mince (aim for 1 tablespoon). Mince 3 cloves of garlic

  2. In a large sauté pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Once hot, add minced ginger and minced garlic. Cook until fragrant, about 1 minute.

  3. Add the vegetables to the pan and cook until they start to wilt, stirring constantly, about 4 minutes. 

  4. Add 2 tablespoons of soy sauce, 2 tablespoons of chicken broth, 2 tablespoons of toasted sesame oil, and 1 tablespoon of rice vinegar. Cook for 1 minute. 

  5. Season with a pinch of flake salt. Serve warm with hot sauce, if desired. Eat up, Mama!

Recipe By

Jennifer Clair
of Home Cooking New York

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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