Steamed Hot and Sour Hearts of Bok Choy

Steamed Hot and Sour Hearts of Bok Choy

This recipe is adapted from A Spoonful of Ginger by Nina Simonds


  • 2 ½ lbs bok choy
  • 2 ½ tablespoons minced fresh ginger
  • 2 ½ tablespoons minced scallions, white part only

Dressing (mixed together)

  • ¼ cup soy sauce
  • 1 ½ tablespoons Chinese black vinegar of Worcestershire sauce
  • ½ tablespoon sugar
  • 1 tablespoon minced garlic
  • ½ teaspoon hot chili paste or dried chili flakes


  1. Wash and trim the bok choy. Cut the leaves along the length in half and then into 2 inch sections. Cut the stems into 2 inch pieces. Toss the fresh ginger and scallions with the bok choy in a bowl. Arrange bok choy mixture on a heat proof plate or parchment or wax paper covered steam basket (see note below)

  2. Fill a pot or wok with several inches of water and heat until boiling. Place the bok choy in the steamer (if using a plate set it on a tuna fish can with ends removed) and steam 5 to 6 minutes, or until the bok choy is tender. Arrange the steamed bok choy on a serving platter, spoon the dressing on top, and serve.

Note: I used a steam pot which, if you have one, works great. I also steamed the stems alone for a few minutes before adding the leaves, scallions and ginger.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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