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Braised Bok Choy & Hakurei Turnips

Braised Bok Choy & Hakurei Turnips


  • 2 heads bok choy, quartered and washed thoroughly
  • 6-8 small Hakurei turnips, peeled, washed and quartered
  • 3 tablespoons unsalted butter
  • 1 yellow onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 tomato, seeds removed, chopped
  • 1/2 cup organic vegetable broth
  • 3 tablespoons soy sauce
  • 1/2 tablespoon sesame oil
  • Salt and pepper
  • 1 cup couscous, cooked


Note: If you have turnip greens available, they can be used in place of the bok choy.

Heat the butter in a large skillet over medium-high heat. Cook the onion and garlic until the onion becomes tender, approximately 3-4 minutes.

Add the bok choy and cook for 3 minutes or until it begins to brown slightly, flip and then cook an additional 3 minutes. Add the turnips (should be in approximately 1-inch pieces) and chopped tomato and cook for 1 minute.

Add the soy sauce, sesame oil and vegetable broth. Season with salt and pepper. Cover and reduce heat to medium. Cook for another 6 minutes, or until the bok choy is tender.

Transfer bok choy and turnips to a serving platter, leaving the cooking liquid in the skillet. Cook the liquid in the skillet over medium-high heat. Allow it to reduce by half, about 2 minutes.

Serve bok choy over couscous and drizzle the liquid on top.

Adapted from A Thought for Food

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