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  • Writer's pictureYiannoulla Burness

Asian Style Baby Bok Choy


A quick and easy side dish to make. Colourful, flavourful, spicy and delicious, full of healthy goodness. It goes perfectly with fluffy rice or noodles.

SERVES: 2-4 people


EQUIPMENT: frypan, spatula, serving plate


INGREDIENTS


BOK CHOY: also known as pak choi is a common vegetable used in asian cooking. It belongs to the cruciferous family along with cabbage, broccoli and kale and is known by its spoon like green leaves and pale green stem. The whole plant is edible and used in stir fry, soups, salads and an assortment of other dishes. When choosing bok Choy look for bright green leaves and crisp stems, if stems are soft or limp it is not fresh. Bok Choy is rich in fibre as well as an excellent source of vitamins A,C,K and beta-carotene, including iron, calcium and folate.


GINGER: is used to enhance the flavour in foods and can be used in raw or cooked dishes. Its wonderful fragrance is used in marinades, stir fry, salad dressings, soups, smoothies, juices, tea, desserts etc. Ginger helps relieve nausea, gas and bloating, inflammation.


GARLIC: is used to enhance flavour in dishes as well as being so good for you.


SOY SAUCE: There are many brands of soy sauce. My favourite one that I use all the time is called Healthy Boy a light soy sauce, found in asian stores or online.


MUSHROOM OYSTER SAUCE: There are many brands of this sauce. I have found the healthy boy brand the best. Found in Asian stores or online.


LA DOUBANJIANG (SPICY BEAN SAUCE) : is a paste made from fermented soybeans, broad beans and chillies. Found in Asian stores or online. It is optional and in its place use fresh chilli or another form of chilli paste or sauce.


RECIPE

2oog or 12 baby Bok Choy

1 tablespoon sesame oil

2-3 tablespoon water

pinch of salt

25g or 2 tablespoons garlic, minced

13g or 1 tablespoon ginger, finely chopped

METHOD:

*Wash Bok Choy to remove any loose dirt, trim the base if needed making sure to leave the Bok Choy intact. Stand upside down to drain off excess water.

*While Bok Choy is draining measure out ingredients for the spicy bean sauce into a bowl and put aside.

*Heat the sesame oil in a large low flat pan on low to medium heat.

*Add the minced garlic and finely chopped ginger and cook while stirring for 2 minutes, when it starts to change colour set aside in a bowl.

*Add Bok Choy to pan with a good pinch of salt, cook turning them gently until they begin to wilt and stems become tender. Add 2-3 tablespoons of water to help steam cook with lid on for 3-4 minutes.

*Remove cooked Bok Choy to a plate and set aside.

SPICY BEAN SAUCE

1 tablespoon light soy sauce

1 tablespoon mushroom oyster sauce

1 tablespoon spicy bean sauce

3/4 teaspoon sugar

1 teaspoon rice vinegar

1 teaspoon tapioca or arrowroot flour

60ml or 1/4 cup filtered water


METHOD

*Place all the ingredients in a bowl and stir to combine.

*Pour sauce mixture into the heated pan keep on low heat.

*Stir mixture continually as it thickens, add more water to keep sauce thin an extra

1-2 tablespoons. Remove from head.


ASSEMBLE

*plate up Bok Choy on a serving platter

*Drizzle spicy bean sauce over baby Bok Choy and sprinkle with ginger and garlic.

*Serve with rice or noodles.











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