Bok Choy in Ginger Sauce
User Reviews
5
Bok Choy in Ginger Sauce
Description
This Bok Choy in Ginger Sauce recipe uses small bok choy or similar Asian greens separated into leaves and stems trimmed for even cooking. The greens are sautéed briefly in ginger-flavored vegetable oil until lightly softened, then steamed for under a minute with a splash of water to finish cooking without losing their crispness. A sauce combining soy sauce, oyster sauce, Chinese cooking wine, sesame oil, cornflour for thickening, salt, and white pepper is added and tossed quickly to coat the greens and create a glossy, gently thickened sauce.
The dish balances the mild sweetness and crunch of bok choy with the warmth of ginger and the salty, umami-rich sauce. It pairs well as a side vegetable in Asian-inspired meals or with steamed rice. Different leafy Asian greens can be used with adjustments to cooking time, and the recipe provides flexibility for using substitutes like vegetarian oyster sauce or alternative soy sauces.
Keeping the steaming brief helps retain a desirable texture. Leftovers may become watery or soft but can be stored for a couple of days refrigerated. The ginger oil base and the method of tossing the sauce to clarity give the dish a fresh, bright character.
Ingredients
- 6 bok choy up to ~17cm/7" long, or other Asian greens (Note 1 + photos in post, small
- 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 or cornstarch
- 1 1/2 tsp soy sauce or all-purpose soy (Note 2, light
- 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 salt cooking
- Pinch white pepper
Instructions
- Cutting - Trim the base of the bok choy then separate all the leaves. Leave the delicate baby bok choy in the centre intact, it's precious! Cut giant stems in half lengthwise so they are all roughly the same size. Rinse in colander, shake off excess water (don't need to dry fully).
- Sauce - Stir Sauce ingredients except water in a jug until cornflour is dissolved. (Easier to make lump free with less liquid). Then stir in water.
- Gingery oil - Put the ginger and oil in a large non-stick pan. Turn onto medium heat. Once the ginger starts sizzling, sauté for 1 minute until it turns light golden and is a bit floppy. Add bok choy then use 2 spatulas to toss the ginger for around 15 seconds to coat.
- Steam - Turn heat up to medium, pour water over. Cover with lid and steam for just 45 seconds.
- Sauce - Remove lid (bok choy will still be a bit underdone), pour in sauce, toss for 30 seconds until sauce changes from murky to clear, and thickens. Bok choy should be just floppy but still soft crunch, not mushy. If your sauce gets too thick (Note 4), add a tiny splash of water and mix.
- Serve - Pour the bok choy and all the sauce onto a serving plate, then eat!
Notes
- Choose fresh bok choy or similar Asian greens; trim bases and separate leaves for even cooking.
- Use light or all-purpose soy sauce instead of dark soy to avoid an overly strong flavor and color.
- Chinese cooking wine enhances sauce depth; substitute with mirin or dry sherry if needed.
- The sauce thickens from cornflour and liquid from the vegetables; add water if the greens are old and dry.
- Leftovers keep for 2 days but may become watery or floppy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 as a side
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81cal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Sodium | 317mg | 13% |
| Potassium | 278mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4468IU | 89% |
| Vitamin C | 45mg | 50% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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