Pan-Steamed Bok Choy With Soy Sauce And Ginger
serves 2-4
Bok choy, ginger and soy sauce are a combination made in heaven - juicy and tangy. Just a quick pan-steam, and you're done with this tender veggie dish.
4 small bunches bok choy
2 tablespoons unsalted butter
1 tablespoon minced fresh ginger
1 tablespoon soy sauce
prep: 10 minutes
total: 20 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, ginger and soy and a sprinkling of pepper. Stir, then cover. Cook until the stems begin to turn tender, about 3 minutes.
3. Add the bok choy leaves. 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, ginger and soy and a sprinkling of pepper. Stir, then cover. Cook until the stems begin to turn tender, about 3 minutes.
3. Add the bok choy leaves. 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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