Steamed Hot and Sour Hearts of Bok Choy

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Steamed Hot and Sour Hearts of Bok Choy

 

2 1/2 pounds bok choy

2 1/2 tablespoons minced fresh ginger

2 1/2 tablespoons minced scallions, white part only

 

Dressing:

1/4 cup soy sauce

1 12 tablespoons Chinese black vinegar or worcestershire sauce

1/2 tablespoon sugar

1 tablespoon minced garlic

1/2 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.