Steamed Baby Bok Choy
Time for some vegies. I have been craving steamed, green vegetables for a few days now. So, instead of heading down the asparagus/broccoli route I opted for some good ol' Chinese cabbage. Other wise known as bok choy or Pak choi. There are so many names and spelling variations of this vegetable I can't cope! Its very simple to make and very high in antioxidants and all those other good nutrients. Whilst is easy to pick up the phone and order this at a local Asian restaurant nothing beats making this easy delicacy at home.
Chinatown is about 10 mins walk away for me and I love going there to pick up foods, exotic ingredients and cooking utensils. I picked up the bamboo steamer (which will definetly be used for other future steaming) some Chinese spoons, chopsticks and bowls all for under $20. What a bargain. Today I picked up the baby variety of bok choy. Little cute miniatures. They're easier to eat and quicker to prepare. I paired them with some oyster sauce and fried eschallots/onions on top. Some steamed rice on the side and dinner was served!
STEAMED BABY BOK CHOY WITH OYSTER SAUCE
- 1 bunch of baby bok choy...my bunch had 5 in each
- 2 tbsp oyster sauce
- 2 tsp Soy sauce
- 1 tsp of sesame oil
- fried onions/eschallots (bought ready made form the Asian grocer)
- Steamed rice to serve
- You may choose to cut the baby bok choy in half but I prefer them whole. Make sure you clean them thoroughly to remove any gritty bits in the stalks.
- Boil a pan of water and when the water comes to a boil place your bamboo steamer with the clean bok choy over the water. Cover it with the lid and leave it for about 5-10 mins. (this will vary depending on the size of bok choy).
- Heat the oyster, soy and sesame oil over a low gentle heat.
- Pour over steamed bok choy
- Garnish with fried onions