May 11, 2012

steamed baby bokchoy

One of the best cooking methods for baby bokchoy is steaming. It brings out their full flavor without losing much of their attractive dark green color and nutrients. I was excited to try this Chinese restaurant style baby bokchoy recipe.

Wash the leaves and stems very well. I cut them in quarters and left the base intact. Arrange them on the steamer. Steam for 10-15 minutes or until the leaves turn darn green in color and the stems look transparent but still slightly crunchy. Transfer the bokchoy to a serving platter.

wash the bokchoy stems and leaves well before steaming

Prepare a mixture of 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 3/4 cup water, a little sugar and 1 teaspoon cornstarch as shown above. In a small skillet over low to medium heat, cook 2 tablespoons of minced garlic in a little oil until lightly toasted. Transfer to a small plate and set aside. Add the sauce mixture to the skillet and simmer until thickened. Add more water as needed and adjust the seasonings. The sauce may either be served on the side or drizzled generously over the bokchoy. Sprinkle the crispy garlic on top and garnish with thinly sliced small red chili pepper before serving.

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