Stuffed Baby Bok Choy Cups

Why You’ll Love This Recipe

I love this recipe because it’s versatile I can use shrimp, fish paste, or chicken depending on what I have. The bok choy adds freshness, while the filling brings richness and umami. I also like how these little cups are portioned individually, making them fun to serve as appetizers or side dishes.

Ingredients

4-6 baby bok choy
1/4 lb shrimp or fish paste, or try minced chicken
handful of cilantro! if you don’t like cilantro, swap with green onion
a bit of Chinese cured sausage (lap cheong)
salt and pepper (if you have it, try white pepper!)
1 tbsp corn starch
1 tbsp cooking wine
1 tbsp sesame oil

Optional sauce:
5 oz chicken broth
1 oz corn starch/water mixture for thickening

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by carefully trimming and separating the bok choy, keeping the cups intact.
2. I prepare the filling by mixing shrimp (or chicken), cilantro or green onion, sausage, cornstarch, cooking wine, sesame oil, and a pinch of salt and pepper.
3. I stuff each bok choy cup with a spoonful of filling.
4. I steam the stuffed bok choy for about 8–10 minutes until the filling is cooked through and the bok choy is tender.
5. If I want sauce, I heat chicken broth in a pan, stir in the cornstarch mixture, and cook until slightly thickened.
6. I pour the sauce over the bok choy cups before serving.

Servings and Timing

This recipe makes about 2–3 servings, depending on portion size. It usually takes me 15 minutes to prep and about 10 minutes to steam, so the whole dish is ready in around 25 minutes.

Variations

I also like adding finely chopped mushrooms for extra umami. If I want more spice, I stir in a little chili oil before steaming or drizzle it on top before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I steam them again for a few minutes or warm them gently in a covered skillet with a splash of broth.

FAQs

Can I make these ahead of time?

Yes, I prepare and stuff the bok choy, then keep them in the fridge until ready to steam.

Do I have to use bok choy?

Not necessarily I sometimes use napa cabbage leaves instead.

Can I skip the sausage?

Yes, I leave it out or replace it with finely diced mushrooms or water chestnuts.

Can I freeze these?

I don’t recommend freezing because the bok choy becomes watery, but the filling itself can be frozen before stuffing.

What’s the best way to serve them?

I like serving them warm with rice or as part of a dim sum–style spread.

Can I make them vegetarian?

Yes, I use a filling of mushrooms, tofu, and green onions instead of meat or seafood.

How do I keep the bok choy cups from breaking?

I handle them gently and steam them in a single layer so they stay intact.

Can I add soy sauce to the filling?

Yes, a splash of soy sauce adds extra depth to the flavor.

How do I know when the filling is cooked?

The shrimp or chicken should turn opaque and firm, which usually happens after about 8–10 minutes of steaming.

Can I make the sauce spicier?

Yes, I stir in chili flakes, chili oil, or a dash of hot sauce to give it some heat.

Conclusion

Stuffed baby bok choy cups are one of my favorite light yet flavorful dishes to prepare. I like how they’re versatile, elegant, and easy to customize with different fillings. Whether I serve them with a savory sauce or enjoy them simply steamed, they always make a delicious and impressive addition to the table.

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