Bok Choy in Ginger Sauce
Great way to load up on leafy Asian greens quickly and easily! Be careful not to overcook the bok choy, it cooks really fast. Pan-steam for just 45 seconds, then it finishes cooking in 30 seconds with the sauce.
Ingredients
- ▢ 6 small bok choys up to ~17cm/7″ long, or other Asian greens (Note 1 + photos in post)
- ▢ 2 tbsp vegetable oil
- ▢ 1/4 cup ginger finely julienned (or 1 tbsp garlic)
- ▢ 1/4 cup water
SAUCE
- ▢ 3 tsp cornflour/cornstarch
- ▢ 1 1/2 tsp light soy sauce or all-purpose soy (Note 2)
- ▢ 1 tsp oyster sauce sub vegetarian oyster sauce
- ▢ 2 tsp Chinese cooking wine Note 3
- ▢ 1 tsp sesame oil toasted
- ▢ 1/4 cup water
- ▢ 1/4 tsp cooking salt
- ▢ Pinch white pepper
Instructions
- Cutting – Trim the base of the bok choy then separate all the leaves. Leave the delicate baby bok choy in the centre intact, it's precious! Cut giant stems in half lengthwise so they are all roughly the same size. Rinse in colander, shake off excess water (don't need to dry fully).
- Sauce – Stir Sauce ingredients except water in a jug until cornflour is dissolved. (Easier to make lump free with less liquid). Then stir in water.
- Gingery oil – Put the ginger and oil in a large non-stick pan. Turn onto medium heat. Once the ginger starts sizzling, sauté for 1 minute until it turns light golden and is a bit floppy. Add bok choy then use 2 spatulas to toss the ginger for around 15 seconds to coat.
- Steam – Turn heat up to medium, pour water over. Cover with lid and steam for just 45 seconds.
- Sauce – Remove lid (bok choy will still be a bit underdone), pour in sauce, toss for 30 seconds until sauce changes from murky to clear, and thickens. Bok choy should be just floppy but still soft crunch, not mushy. If your sauce gets too thick , add a tiny splash of water and mix.
- Serve – Pour the bok choy and all the sauce onto a serving plate, then eat!
Notes
This recipe is sponsored by Mediterranean Supermarket