I could totally eat bok choy everyday. I used baby bok choy for this recipe. These’s a small amount of cornstarch to create a thick, glossy sauce. While it does round out the flavors by holding everything together you could skip the starch or use another kind of thickener. I’d recommend cutting bite size pieces to make it less messy while eating. This was our first time making a glossy Asian sauce and it was beyond simple.
Handful of baby bok choy, sesame oil, ginger, onion/garlic, salt, soy sauce, water & 2 ts cornstarch (garnish sesame seeds & chili flakes)
- Cut bok choy in half and rinse with water
- Heat 1 TB oil with 1 TB grated ginger and chopped onion. Sprinkle with salt and let onion soften. Garlic would be good here too.
- Add bok choy and stir everything around. Add 2 TB soy sauce then put a lid on and steam in it’s own juices.
- In a bowl mix 1/2 cup water and 2 ts of cornstarch. Once bok choy is soft mix in water/cornstarch mixture. You may need to turn up heat to thicken the sauce. Once sauce thickens you’re done. ENJOY
For details on this recipe watch my video below. This recipe was inspired by The Perfect Pantry.