This is a great side to add to any dinner. It's super easy and so flavorful. Obviously great with Chinese food and over rice, but my aunt just eats it by itself! Just make sure you don't over cook it or it will be a little mushy. You want it to still have a tad bit of crunch to it.
Ingredients:
2 tsp Sesame Oil
1 tsp grated Gresh ginger
2 Garlic Cloves, sliced thinly
2 tbsp Soy Sauce
4 Baby Bok Choy, cut in half lengthwise, root and leaves trimmed
1/4 cup Water
1 tbsp Cornstarch
Sesame Seeds for garnish
Black Pepper to taste
Instructions:
Heat the sesame oil over medium heat in a wok and add the ginger and garlic and cook for a couple minutes.
Add the soy sauce, then the bok choy, turning to coat in the oil and seasoning.
Add 1/4 cup of water and cover the wok with a lid. Steam the bok choy for about 4 minutes or until the stem end is tender. Add more water if necessary.
Make a cornstarch slurry by adding some water. Move the bok choy to the side of the pan and pour the slurry into the center, stirring to make a sauce. It should thicken and become glossy.
Remove the bok choy to a platter, pour the sauce over top and garnish with the sesame seeds and black pepper and enjoy!
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