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.