Food & Entertaining - Garden to Table

Recipes for your Asian greens

What to do with your harvest of Asian veggies

Bok choi vinaigrette

Makes 6 servings, shown above with shrimp

Use any variety of bok choi in this recipe. All the goodness and flavour of the vegetable is retained, thanks to a simple steaming method. A bamboo steamer basket works well, or improvise with a colander or sieve placed over hot water. Very nice with steamed rice and chicken, shrimp or fish, or as part of a vegetarian meal.

For the vinaigrette
¼     cup (60 mL) soy sauce
1½   tbsp. (20 mL) Worcestershire sauce
1½   tsp. (7 mL) granulated sugar
1     large clove garlic, minced
1     tsp. (5 mL) Chinese garlic chili sauce or dried chili flakes

For the vegetable
2½     lb. (1.125 kg) bok choi (if quite large, trim stem end and tips), sliced in half horizontally, then chopped into 2-inch (5-cm) pieces
3     tbsp. (45 mL) grated or finely chopped fresh ginger
3     tbsp. (45 mL) finely chopped green onions (use all the white and just a portion of the green)

Combine all ingredients for vinaigrette in a small bowl and whisk to blend; set aside.

Place bok choi in a bowl;  add ginger and green onions, then toss together.
Transfer to a piece of waxed paper and place in steamer basket.

Fill a saucepan (large enough to accommodate steamer) with several centimetres of water and bring to a boil. Insert steamer basket and steam for 5 to 6 minutes or until tender.

Remove bok choi to a serving plate and drizzle with vinaigrette just before serving.

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