Steamed Bok Choy with Garlic and Soy
Bok choy is a vegetable that thrives on speed. If you steam it too long, it turns watery and loses its crunch; get it right, and it holds a clean, mineral snap that balances richer main dishes.
Watch the clock to keep the snap.
The difference between crisp-tender and mush is about sixty seconds. Have your sauce ingredients measured and ready before the steamer hits the heat.
- Bamboo or metal steamer basket
- Wok or wide pot
- Small skillet for aromatics
What goes in.
- 1.5 lbbaby bok choy, halved lengthwise and washed
- 2 tbspsoy sauce
- 1 tbsptoasted sesame oil
- 3 clovesgarlic, thinly sliced
- 1 tspneutral oil, such as grapeseed or canola
Layering the Greens
Place the bok choy cut-side up in the steamer basket. This allows the stems to soften while the delicate leaves steam gently in the rising air.
The method.
Boil the water
Fill your pot with an inch of water and bring to a rolling boil over high heat.
Steam the bok choy
Place the steamer basket over the water, cover tightly, and steam for 3 to 4 minutes. The stalks should yield slightly to a fork but remain firm.
Sear the garlic
While the greens steam, heat the neutral oil in a small skillet over medium heat. Add the garlic and cook until it just turns golden; remove from heat immediately.
Dress and serve
Transfer the bok choy to a warm serving platter. Whisk the soy sauce and sesame oil into the skillet with the garlic, pour the mixture over the greens, and serve immediately.
Other turns to take.
Spicy Version
Add a teaspoon of chili crisp or thin slices of fresh bird's eye chili to the garlic while searing.
Ginger-Infused
Add a half-inch knob of matchstick-cut fresh ginger to the skillet alongside the garlic.
When it doesn't go to plan.
Pat the bok choy dry after washing; excess water clinging to the leaves will dilute your sauce.
If using mature, large bok choy rather than baby, slice the stalks into thick ribbons and steam for an extra minute.
Save the steamer water for a base in your next soup; it will be infused with a subtle green-vegetable flavor.
The ones that keep coming up.
How do I know when it's done?
The leaves should be bright, vibrant green and the stems should be translucent enough that you can see the fiber structure, but they should not be limp or falling apart.
Can I steam in a pan without a basket?
Yes. Add two tablespoons of water to a wide pan, add the bok choy, cover tightly, and cook over medium-high heat until the water evaporates and the stalks are tender.
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