Steamed Bok Choy with Ginger and Soy

Serves 4

Ingredients 

2 tablespoons soy sauce
1 teaspoon Chinese rice wine or sherry vinegar
1/2 teaspoon finely chopped garlic
1 teaspoon peeled, finely grated fresh ginger
1/2 teaspoon honey
1/2 teaspoon sesame oil
1 large head bok choy

Instructions
  1. Fill a saucepan with 2 inches of water.  Lower a steamer basket into the saucepan so that it sits just above the water.  Cover and bring the water to a boil.
  2. In a small bowl combine the soy sauce, vinegar, garlic, ginger, honey and sesame oil.  (This can be made in advance and stored in the refrigerator for up to 1 week.)
  3. Trim the leaves from the bok choy stalks. Thinly slice the stalks crosswise and shred the leaves coarsely. Discard the core.
  4. Add the sliced stalks to the steamer basket and steam for 2 minutes. Add the leaves and steam for 2 to 3 more minutes, until the stalks are barely tender and the leaves just wilted.
  5. To serve hot: Remove the bok choy from the steamer basket and place it in a bowl.  Toss with the soy-ginger mixture and serve.
  6. To serve cold as a side salad: Remove the bok choy from the steamer basket and plunge it in a bowl of ice water.  When the bok choy is cool, drain completely and refrigerate (up to 3 days) until ready to use.  When ready to serve, toss the chilled bok choy with the soy-ginger mixture and serve.
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Willowsford Conservancy

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