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Steamed bok choy with Thai sauce

Time Active work time: 10 minutes Total preparation time: 20 minutes
Yields Serves 2
Steamed bok choy with Thai sauce
(Al Seib / Los Angeles Times)
1

Place the bok choy in the top of a steamer basket over simmering water. Cover and steam the bok choy until tender, about 10 minutes.

2

Measure the soy sauce, chicken broth, rice vinegar, oyster sauce, sugar and sesame oil into a measuring cup. Set aside.

3

Cook the garlic and ginger in a small skillet sprayed with nonstick cooking spray over medium heat just until tender, about 1 minute. Stir in the soy mixture. Bring to a simmer and cook 1 minute.

4

Pour the ginger sauce on a platter, then arrange the steamed bok choy on the platter. Garnish with the red chiles and a few sprigs of cilantro.

Try to buy heads that are about the same size so they cook evenly. Steamed baby bok choy is delicious eaten as is, but I spruced it up with an Asian sauce. You can serve this with fish or chicken or eat it by itself as a light entree.

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