Pan-Steamed Bok Choy With Soy
serves 2-4
The quick-cook technique of pan-steaming keeps the wonderful crunch of the bok choy intact while adding a little bit of umami flavor with the soy sauce. Cooking the soy sauce helps it blend with the subtle flavor of the bok choy and softens its sharp salty edge.
4 small bunches bok choy
2 tablespoons unsalted butter
salt and black pepper
1 tablespoon soy sauce
prep: 5 minutes
total: 15 minutes
large sauté pan with cover
tongs
1. Rinse the bok choy well under cold water, making sure to remove all the sand and dirt from between the leaves, and dry it well. Cut the leaves off the stems, and cut the stems into slices. Roughly chop the leaves.
2. Heat the butter in a sauté pan over medium-high heat. When it melts, add the bok choy stems and a sprinkling of pepper. Stir, then cover. Cook until the stems begin to turn tender, about 3 minutes.
3. Add the leaves and soy sauce, stir, and cover. Cook until the leaves are barely tender and bright green, about 5 more minutes. Add salt and pepper to taste.
2. Heat the butter in a sauté pan over medium-high heat. When it melts, add the bok choy stems and a sprinkling of pepper. Stir, then cover. Cook until the stems begin to turn tender, about 3 minutes.
3. Add the leaves and soy sauce, stir, and cover. Cook until the leaves are barely tender and bright green, about 5 more minutes. Add salt and pepper to taste.
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