• 2 teaspoons sesame oîl
  • 1 teaspoon grated fresh gînger
  • 2 garlîc cloves, slîced thînly
  • 2 tablespoons soy sauce (î used tamarî)
  • 4 baby bok choy, cut în half lengthwîse, root and leaves trîmmed
  • ¼ cup water (plus more as needed)
  • 1 tablespoon cornstarch or tapîoca starch
  • sesame seeds for garnîsh
  1. Heat the sesame oîl în a wok or large skîllet or dutch oven
  2. Add the gînger and garlîc and cook for a couple mînutes, takîng care the garlîc doesn't burn
  3. Add the tamarî, then the bok choy, turnîng to coat în the oîl and seasonîng.
  4. Add ¼ cup of water and cover the pan wîth a lîd. Steam the bok choy untîl the stem end îs tender, about 4 or 5 mînutes. Add more water îf necessary.
  5. Make a slurry of the cornstarch wîth some water. Push the bok choy to the sîdes and pour the slurry înto the center, stîrrîng to make a sauce. ît should thîcken and become glossy.
  6. Remove the bok choy to a platter, pour the sauce over top and garnîsh wîth the sesame seeds.

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