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Steamed Bok Choy with Garlic and Soy Sauce

Once in a while, I deviate from my standard tried and true recipe and try something new. This was the case with bok choy. I have been using the same bok choy recipe forever and it was time for a change.

Here's a new recipe I tried for cooking bok choy. Try this recipe for your next meal.

Special Equipment: Steamer Basket
2 lbs Shanghai bok choy, separated and washed thoroughly

2 to 6 cloves of garlic, chopped (use less or more to your preference)
1 tbsp vegetable oil
2 tbsp soy sauce
3 tbsp water
1/2 tsp sugar
1/2 tsp cornstarch

1. Fill a large pot with water so the water level is just below the steamer basket.

2. Bring the pot of water to a rolling boil.

3. Place the shanghai bok choy in the steamer basket and lower it into the pot of water.

I love my OXO Good Grips Pop-Up Steamer. So many handy features.

4. Cover the pot and cook on medium heat for 5 minutes until it is tender crisp.

5. In a small pan over medium heat, cook the chopped garlic in oil until it just turns light brown. Do not overcook as it will make the garlic taste bitter.

6. Mix soy sauce, water, sugar and cornstarch in a small bowl and pour over the garlic. Stir until the sauce thickens.

7. Take the steamer basket out and transfer the bok choy to a plate.

8. Pour the sauce over the bok choy and serve as part of multi-course a meal.

Here is my other bok choy recipe: Steamed Baby Bok Choy.

Disclosure: This post contains affiliate links.

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