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
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)
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.