{{ :recipes:bok_choy_ginger.jpg?direct&200|}} ====== Bok Choy In Ginger Sauce ====== /* Description */ https://www.recipetineats.com/bok-choy-in-ginger-sauce/ {(rater>id=100|name=Bok Choy In Ginger Sauce|type=rate|headline=off)} |**Preheat:** °|**Yield:** 4 servings|| |**Prep:** 0:05|**Wait:** 0:00|**Cook:** 0:05| ====== Ingredients ====== * 6 small bok choys , up to ~17cm/7″ long, or other Asian greens (Note 1 + photos in post) * 2 tbsp vegetable oil * 1/4 cup ginger , finely julienned (or 1 tbsp garlic) * 1/4 cup water Sauce (Note 5 for Charlie shortcut!): * 3 tsp cornflour/cornstarch * 1 1/2 tsp light soy sauce, or all-purpose soy (Note 2) * 1 tsp oyster sauce (sub vegetarian oyster sauce) * 2 tsp Chinese cooking wine (Note 3) * 1 tsp sesame oil , toasted * 1/4 cup water * 1/4 tsp cooking salt * Pinch white pepper ====== Directions ====== - Bok Choy & other asian greens – can use other leafy Asian greens, such as pak choy, choy sum, baby and full size. For short ones, like the pictured baby bok choy, just trim the base and separate the leaves (keep stem and leafy part attached). For long ones, cut into 7.5cm/3″ (ish) lengths (see photos in post). If the stems are really thick, cut in half. Toss the stems in first to give them a head start, then add the leafy part just at the end before adding water to steam. - Recipe will work with gai lan (Chinese broccoli) too, just get the stem going first (it’s thicker so will take longer to cook) and steam it for a little longer (around 2 minutes in total). - Soy sauce – Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here. - Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian sauces, adds depth of flavour. More info on it here. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub – sub both the cooking wine AND water with low sodium chicken broth/stock. - Sauce relies on some water coming out of the bok choy as it steams. If your bok choy is old and shrivelled, not enough water will come out. Easy fix – just add a tiny splash of water! - Charlie option – To make this using Charlie (my all-purpose stir fry sauce), mix 2 tablespoons of [[Chinese All-Purpose Stir Fry Sauce|Charlie]] with 1/4 cup water. Then use as the Sauce! - Leftovers will keep for 2 days but the vegetables do tend to get watery/floppy. ====== Notes ====== - The recipe calls for baby bok choy for today’s recipe but almost any leafy Asian greens such as pak choy and choy sum can be used. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Side/Vegetable Stir-Fry Vegetarian Asian/Chinese}} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Appetizer/Cold Appetizer/Hot Beverage Beverage/Cocktail Beverage/Liquor-Mixer Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Bread/Yeast Breakfast Casserole Canning-Freezing Condiment Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream-Ice Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Grilling-BBQ/BBQSauce Holiday Ingredient Ingredient/Seasoning-Rub Ingredient/Brine-Marinade InstantPot Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork MainDish/Seafood MainDish/Vegetarian Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Side Side/Starch Side/Vegetable Stir-Fry Vegetarian Asian/Chinese Snack Soup Soup/Stock-Broth Stew-Braise Stew-Braise/InstantPot Stew-Braise/SlowCooker-Crockpot Stir-Fry Vegetarian Asian/Chinese Vegetarian Asian/Chinese ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/Southwestern African Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/English European/French European/Greek European/Polish European/Italian European/Spanish Latin Latin/Brazilian Latin/Mexican MiddleEastern ---Recipe Sources--- AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet KingArthurFlour MilkStreet LMaidment TMaidment DMarcos JMarcos KMarcos JPhalen DPendergast ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~