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.
