Bok Choy in Ginger Sauce

Ingredients:

• 6 small bok choys (around 7″ long) or similar Asian greens
• 2 tbsp vegetable oil
• 1/4 cup finely julienned ginger (or 1 tbsp minced garlic)
• 1/4 cup water

For the Sauce:

• 3 tsp cornstarch
• 1 1/2 tsp light soy sauce (or all-purpose soy sauce)
• 1 tsp oyster sauce (or vegetarian substitute)
• 2 tsp Chinese cooking wine
• 1 tsp toasted sesame oil
• 1/4 cup water
• 1/4 tsp cooking salt
• A pinch of white pepper

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Instructions:

1. Prepare the Bok Choy:
   Trim the base and separate the leaves. Leave the delicate baby bok choy in the center intact. Halve any large stems lengthwise for even cooking. Rinse well and shake off excess water.
2. Make the Sauce:
   In a small bowl, mix all sauce ingredients except the water until the cornstarch is fully dissolved. Stir in the water to combine smoothly.
3. Infuse the Oil:
   Heat vegetable oil in a large non-stick pan over medium heat. Add the ginger and sauté until fragrant and lightly golden (about 1 minute).
4. Cook the Bok Choy:
   Add the bok choy to the pan and toss gently to coat with the ginger-infused oil. Pour in 1/4 cup water, cover, and steam for 45 seconds.
5. Finish with Sauce:
   Remove the lid and pour in the sauce. Stir continuously for about 30 seconds until the sauce turns glossy and thickens. The bok choy should be tender yet crisp.
6. Serve:
   Transfer the bok choy and sauce to a serving plate. Enjoy as a side dish or pair with rice or noodles for a complete meal!

Nutrition

Calories: 81cal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 317mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4468IU | Vitamin C: 45mg | Calcium: 107mg | Iron: 1mg