Steamed Baby Bok Choy With Garlic Soy Sauce

Bok choy is a popular vegetable in Asian cuisine. It is often used in soups, stir-fried or steamed. This recipe is so simple to make. Steaming your bok choy retains its beautiful green color and its crunch. This dish can be paired with any fried food and steamed rice. You can also pair these steamed bok choy in soups.

This recipe takes about 8 to 10 minutes to make.


• Baby bok choy
• Chopped garlic
• Half a tsp of cornstarch
• 1 tbsp of soy sauce
• 2 tbsp of water
• 1 tbsp of vegetable oil
• 1 tsp of sugar
• Fried shallots (optional as garnish)


Rinse and drain the bok choy. Make sure to wash in between the stems to remove dirt.
Place the vegetables in a steamer.
Steam for 5 minutes.
In a saucepan, add oil and saute garlic.
Mix soy sauce, sugar, water, and cornstarch in a bowl. Mix well with a spoon.
Add the sauce with the garlic. If the sauce is too thick, add more water until you get a thick sauce.
Remove the vegetables from the steamer and transfer to a plate.
Pour the sauce over the vegetables.
Garnish with fried shallots.

Ideas And Tips:

• Bok choy is a type of Chinese cabbage. They form clusters similar to that of celery or mustard greens. This vegetable is popular in China and Southeast Asia. It is also known as pak choi, bok choi, and pat choy. Bok chop translates to “white vegetable” in Cantonese. This vegetable is often steamed, stir-fried, or added to soups.

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