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–+ servings

Steamed Bok Choy

Catherine BarclayCatherine Barclay
Steamed bok choy becomes a bright, aromatic side dish when paired with minced garlic, fresh chives, and zingy ginger. A light drizzle of soy sauce, plus lime juice and zest, adds a clean, citrusy lift that keeps the greens tender, vibrant, and full of refreshing flavour
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Course Main Course, Side Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 4 baby bok choy
  • 2 cloves garlic minced
  • 2 tbsp chives
  • 1 tbsp fresh ginger grated
  • 4 tsp salt-reduced soy sauce
  • 1 tsp lime juice
  • 1 tsp lime zest

Instructions
 

  • Take the baby bok choy and slice off the base so that all the leaves separate. Wash to remove any dirt caught in the centre of the plant.
  • In a bamboo steamer or a pot with a steamer, line the bok choy so that they are not covering each other. Set aside while you make up the sauce.
  • Mix all other ingredients in a small bowl.
  • Steam the bok choy for up to 6 mins, just enough that you can pierce the base of the bok choy with a knife.
  • Transfer the bok choy to a platter, drizzle over the premade sauce, and serve immediately.
Keyword bok choy, Fiber rich, Fibre rich, low calories, no oil, plant-based, vegan, wfpb, wholefoods
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