About
No need for white takeout boxes for this Chinese vegetable craving! All you need is 10 minutes and a good skillet to whip up a batch of this Easy Bok Choy! The mild, grassy, almost peppery veggie is cooked until tender, then tossed in a tangy, savory sauce mixture, complete with notes of soy and ginger for a wonderful balance of flavor. Even the most committed carnivore can't help but love Easy Bok Choy... it's too easy not to enjoy!
Ingredients
- For the sauce:
- 3 teaspoons corn flour or cornstarch
- 1 1/2 teaspoons light soy sauce
- 1 teaspoon oyster sauce
- 2 teaspoons Chinese cooking wine
- 1 teaspoon sesame oil, toasted
- 1/4 cup water
- 1/4 teaspoon cooking salt
- white pepper, to taste
- For the bok choy:
- 1/4 cup fresh ginger, finely julienned, can substitute 1 tablespoon garlic, minced
- 2 tablespoons vegetable oil
- 6 small bok choy, bases trimmed, leaves separated, stems halved lengthwise, rinsed well
- 1/4 cup water
Directions
Step 1 -In a jug, add the corn flour, the light soy sauce, the oyster sauce, the cooking wine, and the sesame oil and stir vigorously until dissolved.
Step 2 -Add 1/4 cup of the water and stir to combine. Set the sauce aside.
Step 3 -Season the sauce with the salt and the white pepper.
Step 4 -In a large, nonstick pan over medium heat, add the ginger and the oil and bring the ginger to a sizzle.
Step 5 -Cook the ginger, while stirring, until it turns a light golden color and softens a bit, about 1 minute.
Step 6 -Add the bok choy and toss it in the ginger-oil mixture for 15 seconds.
Step 7 -Increase the heat to medium-high.
Step 8 -Add the remaining water to the pan and cover it with a lid immediately.
Step 9 -Steam the bok choy until just underdone, about 45 seconds.
Step 10 -Remove the lid and add the reserved sauce to the bok choy and toss until the color changes from murky to clean and it thickens, about 30 seconds.
Step 11 -Serve immediately.
