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Sunday, February 15, 2015

Steamed Hot and Sour Bok Choy

I read something form my Facebook feed about buying Asian vegetables from an Asian grocery, which I definitely agree with.  This recipe takes a big bag of bok choy, which I got for less than $2.00 and it was absolutely delicious.  If you are looking for a low fat preparation method, steaming is a great way to go, and this has lots of flavor, good crunchiness, and you eat it forever.
  • 2 ½ lbs bok choy
  • 2 ½ tablespoons minced fresh ginger
  • 2 ½ tablespoons minced scallions, white part only
  • ¼ cup soy sauce
  • 1 ½ tablespoons Chinese black vinegar
  • ½ tablespoon sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon hot chili paste or dried chili flakes
  1. Wash and trim the bok choy. Cut the leaves along the length in half and then into 2 inch sections. Cut the stems into 2 inch pieces. Toss the fresh ginger and scallions with the bok choy in a bowl. Arrange bok choy mixture on a heat proof plate or parchment or wax paper covered steam basket (see note below)
  2.  Place the bok choy in the steamer and steam 5 to 6 minutes, or until the bok choy is tender. Arrange the steamed bok choy on a serving platter, spoon the dressing on top, and serve.

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