Add baby bok choy; toss, cover and cook 2 minutes. Reduce heat to low; add egg mixture and cook 3 minutes. Scatter roasted red pepper strips over top. Sprinkle with crumbled goat cheese.

Arrange 12 oz halved baby bok choy, cut side down, on a second lined baking sheet. Coat with 1 tbsp sesame oil.

Add the bok choy stems and stir-fry for 1 minute. Add the leaves and sprinkle with salt and pepper; stir-fry until the leaves are just limp and bright green, about 30 seconds.

Sesame Bok Choy, Yellow Peppers and Onions 2 tablespoons peanut oil 6 heads baby bok choy, each cut in 2-inch pieces 2 yellow peppers, cored, ribbed, cut in strips 1 red onion, sliced 1/4 cup soy ...

Love your baby greens? Well so do I and here's a tip for a steady supply of baby greens using Baby Bok Choy as an example I ...

Add bok choy, mushrooms, and bell pepper, and stir-fry for 2 more minutes. Add the soy mixture, then stir-fry for another minute. 3. Sprinkle with sesame seeds and serve immediately.

Cuteness quotient aside, baby bok choy are more tender and incomparably milder than big bok choy. They've also got it all over their adult counterparts when it comes to relative ease of cooking.

Honey-Orange Shrimp With Baby Bok Choy (recipe below) is a roasted melange of sweet and savory, thanks to the glaze and the veggies and seafood. Serve it with jasmine rice.

Bok choy is a cool weather vegetable that matures quickly -- about two months -- although you don't have to wait that long to eat it. Baby bok choy is a treat in spring.