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SIMPLE STEAMED BOK CHOY
04/19/18 — Heydon Hatcher
Photo and Recipe by Nadia Tamby
This is a low-fuss, no-mess way to prepare bok choy as a side dish. You hardly need a cutting board, and from start to finish it only takes about 10 minutes to cook. You can dress it up by playing around with the oil you drizzle on top or let the bok choy shine and use a neutral-tasting oil and sea salt. I made a ginger-scallion-garlic oil to top a piece of oven-roasted salmon in one version, so I wanted to play around with some Asian flavors. Toasted sesame oil is a staple pantry ingredient in my house. I highly recommend Kadoya brand if you are looking for some in the store to have on hand. You can use soy sauce but as I was out, I used Bragg liquid aminos. They taste different, but you just want something with umami and salty flavor, so either one works for this. The soy/sesame combination still worked really well for a quick breakfast of quinoa and fried eggs too!
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Ingredients:
Make sure you use a pan large enough to fit bok choy pieces or a pot with a steaming basket. Either way, you want the lid to fit or else you’ll have to steam in batches.
Instructions:
Fill the bottom of your pan or pot so that there is about an inch of water in the bottom. If you are using a steaming basket, place the bok choy in the basket and cover with the lid. Place on medium-high heat and check after about 4 minutes. The leaves should be bright green but wilted and the base should be easily pierced with a fork or knife. Err on the side of under-cooked or you’ll have a brownish-green and less fresh tasting dish. If you are using a larger shallow pan without a steaming basket, add the bok choy directly to the water and cover. Strain and let excess water drip out of the bok boy and drizzle with oil and soy sauce. A little toasted sesame oil goes a long way, so don’t use it the way you would olive oil!
This is a low-fuss, no-mess way to prepare bok choy as a side dish. You hardly need a cutting board, and from start to finish it only takes about 10 minutes to cook. You can dress it up by playing around with the oil you drizzle on top or let the bok choy shine and use a neutral-tasting oil and sea salt. I made a ginger-scallion-garlic oil to top a piece of oven-roasted salmon in one version, so I wanted to play around with some Asian flavors. Toasted sesame oil is a staple pantry ingredient in my house. I highly recommend Kadoya brand if you are looking for some in the store to have on hand. You can use soy sauce but as I was out, I used Bragg liquid aminos. They taste different, but you just want something with umami and salty flavor, so either one works for this. The soy/sesame combination still worked really well for a quick breakfast of quinoa and fried eggs too!
Ingredients:
- Bok Choy, washed and sliced from the base in half or quarters depending on the size of the bunches (You can use either baby bok choy or a large head for this recipe)
- Drizzle of extra virgin olive oil or toasted sesame oil
- Sea salt or soy sauce (or tamari or liquid aminos)
Make sure you use a pan large enough to fit bok choy pieces or a pot with a steaming basket. Either way, you want the lid to fit or else you’ll have to steam in batches.
Instructions:
Fill the bottom of your pan or pot so that there is about an inch of water in the bottom. If you are using a steaming basket, place the bok choy in the basket and cover with the lid. Place on medium-high heat and check after about 4 minutes. The leaves should be bright green but wilted and the base should be easily pierced with a fork or knife. Err on the side of under-cooked or you’ll have a brownish-green and less fresh tasting dish. If you are using a larger shallow pan without a steaming basket, add the bok choy directly to the water and cover. Strain and let excess water drip out of the bok boy and drizzle with oil and soy sauce. A little toasted sesame oil goes a long way, so don’t use it the way you would olive oil!
