Bok Choy in Ginger Sauce
Servings 2 - 4
Equipment
- Large skillet
Ingredients
Sauce:
- 1¼ tsp cornstarch
- 1 tsp soy sauce or more to taste
- 1 tsp Mirin or Chinese cooking wine
- ½ tsp oyster sauce use vegetarian version if desired
- ½ tsp toasted sesame oil
- 2 tbsp water
- Pinch of sea salt
- Pinch white pepper
Ingredients:
- 1 tbsp vegetable oil
- 2 tbsp ginger finely julienned, patted dry
- 3 small bok choy trim & discard the base, and slice large leaves in half, lengthwise, rinsed well
- 2 tbsp water
Instructions
- Prepare all ingredients (mise en place) before starting the cooking process.
- Prepare the sauce by combining the cornstarch with the soy sauce, Mirin, oyster sauce, and toasted sesame oil until well mixed, and no lumps remain. Add the water and mix to combine. Side Note: Add water last as it's easier to make lump-free with less liquid.
- Flavor the oil by heating it and the ginger in a large skillet over medium heat. Once the ginger starts sizzling, cook, stirring constantly, for 1 minute until it turns light golden and is a bit floppy.
- Add bok choy, then toss with the ginger oil for around 15 seconds to coat.
- Steam the bok choy by turning the heat up to medium-high, adding the water, and covering with a lid. Steam for just 45 seconds.
- Add the sauce by removing the lid, pouring it in, and tossing for 30 seconds until the sauce changes from murky to clear and thickens. Bok choy should be just a little floppy but still have a soft crunch. Side Note: If your sauce gets too thick, add a tiny splash of water and mix. Taste and re-season if needed.
- To serve, pour the bok choy and all the sauce into a serving bowl and serve immediately. Enjoy.