I am no expert in Eastern cuisine, and I am sure there are some lovely, elaborate bok choy recipes out there, but this is one I came up with that was super easy and tasted great. This is definitely going to be a new favorite of mine to help make home-made Chinese food meals seem more like the restaurant experience.
Easy Bok Choy
serves 3-4 as a side dish
1 head of Bok Choy
2 green onions
2-3 tablspoons sesame oil
2 teaspoons diced garlic
2 teaspoons dried ginger
1 tsp corn starch
1 tblsp soy sauce
1 tsp water
1. Remove the bottom core of the head of bok choy and give the stems a very good rinse, removing all the diry and sand that collects in the ribs and the greens.
2. Seperate the greens from the stems. Dice the stems into half-moons approximately ½ inch thick (see photo). There will be some greens still attached at the top portions of the stems- that is fine.
3. Dice your green onion, white and green parts, and garlic.
4. In a large saucepan, heat your sesame oil and saute your onion and garlic on medium heat for just a minute or two. Add the stem pieces of the bok choy, and sprinkle with your dried ginger. Saute, on medium heat, stirring frequently, about five minutes.
5. While the bok choy stems are sauteing, chop the greens but not too fine- they cook down quite a bit in the pan. After the stems have sauteed for five minutes, add the greens and stir in completely. I like to add about a tablespoon of water at this point just to help the greens wilt and not stick to the bottom of the pan.
6. While this greens and stems are cooking, in a small bowl combine your corn starch, soy sauce, and water, and stir until smooth.
7. Saute for about five more minutes until the stem portions are pretty tender, add your soy sauce mixture and stir well.
8. Saute on low heat for just a few minutes more, allowing the soy sauce to flavor the bok choy and the “sauce” it created to thicken just a bit.
As with many of these kinds of dishes, you could easily make this a one-pot meal by adding some protein like tofu or cooked chicken. Or serve this as a side dish the next time you are trying your hand at home-made Asian food. Enjoy!
-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife
photo credit: Nicole Marsh-Mueller