Bok Choy in Ginger Sauce

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My favourite way to cook Bok Choy is with a lovely shiny, ginger sauce. Great way to load up on leafy Asian greens quickly and easily! On the table in 5 minutes, serve over fluffy rice or over noodles in soup. • RECIPE ⬇️⬇️⬇️ or PRINT: https://www.recipetineats.com/bok-cho... • Bok choy in ginger sauce • 6 small bok choys , up to ~17cm/7″ long, or other Asian greens, base trimmed, leaves separated* • 2 tbsp vegetable oil • 1/4 cup ginger , finely julienned (sub 1 tbsp garlic) • 1/4 cup water • SAUCE: • 3 tsp cornflour/cornstarch • 1 1/2 tsp light soy , 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 • 1/4 tsp cooking salt • Pinch white pepper • 1/4 cup water • 1. Sauce – Mix everything except water until lump free, then mix in water. • 2. Put oil and ginger in a large non-stick pan, not heated. Turn stove on medium then once ginger starts sizzling, cook 1 min until light golden and bit floppy. • 3. Add bok choy, toss 15 sec, pour over water, put lid on. Turn heat up to medium high then steam 45 sec until a bit floppy (but still underdone). Pour over sauce, toss 30 sec until changes from murkey to clear glossy sauce that thickens slightly and coats the bok choy (add splash of water if it gets too thick too fast). Serve! • If using longer Asian greens like pak choy, cut into 7.5 cm / 3” pieces. Toss the stems in first to give them a head start, then add the leafy part just at the end before adding water to steam.

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