Ready to transform simple bok choy into a flavor-packed sensation? This recipe unveils the secrets to creating a vibrant ginger sauce that perfectly complements the crisp, tender leaves, making it a standout side dish or a delicious, light meal.
Ingredients
Alright, let's gather what you'll need to make this awesome Bok Choy in Ginger Sauce! You're gonna want six small bok choys—think around 7 inches long. Don't sweat if they're a tad bigger; we're not measuring rocket science!
Next, snag two tablespoons of vegetable oil; it helps get things sizzlin'. Gotta have ginger! Quarter cup, finely julienned—or a tablespoon of garlic if you're feeling cheeky.
Now for the sauce! Three teaspoons of cornflour, one and a half teaspoons of light soy sauce (or all-purpose), a teaspoon of oyster sauce (or vegetarian if you're rolling that way), and two teaspoons of Chinese cooking wine. Don't forget, light soy sauce is a crucial pantry staple for this recipe and many other Asian dishes.
Add in one teaspoon of sesame oil, a quarter cup of water, another quarter teaspoon of cooking salt, and a teeny pinch of white pepper. And that's it, gather these ingredients, and you're ready for the cutting!
Cutting & Prep
With all our ingredients assembled—we are ready to get chopping!
First, I trim the base of each bok choy. Then, I gently separate all the leaves. If you've got lil' baby bok choy in the center—hold onto it tight; it's precious!
Now, if you're dealing with behemoth-sized stems, just slice'em lengthwise so everything's roughly the same size. I don't want any unruly giants hogging all the cooking time–do you?!
Next, I'll give everything a good rinse in a colander to wash away any dirt. Shake off the excess water. Don't worry about getting it bone-dry; a little moisture is actually helpful for steaming later! That's it for prep! I told you it was quick and easy!
Cooking Instructions
Let's start cooking! Grab your large non-stick pan; it's time for the gingery oil. Medium heat's your friend here. Once the ginger sizzles—about a minute—it'll turn light golden, and smell amazing!
Time to toss in the bok choy, get it coated in that gingery goodness for 15 seconds. Now, crank the heat to medium, give it a splash of water—1/4 cup should be perfect. Cover it quick with a lid!
Steam it for just 45 seconds, no peeking! It'll still be a bit underdone. Remove the lid, pour in the sauce, and toss for 30 seconds. Watch it change from murky to clear and thicken—like magic! We're looking for floppy but still crunchy bok choy magic.
Pour it all onto a serving plate — sauce included — and dig in! If the sauce gets too thick, don't panic! Add a tiny splash of water and mix. Voila!
Recipe Notes
Before you dish out your masterpiece, I want to share some recipe notes that will help you customize your bok choy just how you like it. I want to give you some insights so you can wow everyone!
First, let's talk substitutions. Don't have Chinese cooking wine? No sweat! Mirin, cooking sake, or even dry sherry work just fine — or low sodium chicken broth.
Now, for the sauce. Here's a secret to making it your own:
- Spice it up: Add a pinch of red pepper flakes for a little kick! Just like chili chicken, a touch of spice can elevate any dish.
- Sweeten the deal: A drizzle of honey balances the ginger beautifully.
- Go nutty: Toasted sesame seeds add a delightful crunch and flavor depth.
Short Recipe Version
Prep time: 5 minutes
Cook time: 10 minutes
Serving size: 2
Ingredients:
- 1 lb bok choy, chopped
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp vegetable oil
- 1/4 tsp red pepper flakes (optional)
Instructions:
- In a small bowl, whisk together soy sauce, rice vinegar, sugar, cornstarch, and water.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add ginger and garlic, and cook until fragrant (about 30 seconds).
- Add bok choy and cook until tender-crisp (about 5 minutes).
- Pour sauce over bok choy and cook until thickened (about 2 minutes).
- Stir in red pepper flakes (if using).
- Serve immediately.
Nutrition (per serving, estimated):
- Calories: 150
- Protein: 5g
- Fat: 7g
- Carbohydrates: 15g