Bok Choy in Ginger Sauce

By RecipeTin Eats · 15 min

Ingredients

Instructions

1. Trim the bok choy base and separate the leaves. Keep the small inner baby bok choy whole. Halve large stems lengthwise so pieces are similar in size. Rinse in a colander and shake off excess water, without drying fully.
2. Mix the sauce ingredients except the water in a jug until the cornflour dissolves completely, then stir in the water.
3. Heat the oil and ginger in a large non-stick pan over medium heat. When the ginger sizzles, cook about 1 minute until light golden and slightly soft. Add the bok choy and toss with two spatulas for about 15 seconds to coat.
4. Turn heat to medium, pour in the 1/4 cup water, cover and steam for 45 seconds.
5. Remove the lid, pour in the sauce and toss for about 30 seconds, until it turns from murky to clear and thickens. The bok choy should be slightly limp but still crisp-tender. If the sauce becomes too thick, add a small splash of water and mix.
6. Transfer the bok choy and all the sauce to a serving plate and serve.

Summarized from RecipeTin Eats's video. Watch it for the details.

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