Steamed bok choy with Thai sauce
Baby bok choy is a mild-flavored member of the cabbage family. Because the heads are so small, they’re great for steaming and take only minutes.
Try to buy heads that are about the same size so they cook evenly. Steamed baby bok choy is delicious eaten as is, but I spruced it up with an Asian sauce. You can serve this with fish or chicken or eat it by itself as a light entree.
Place the bok choy in the top of a steamer basket over simmering water. Cover and steam the bok choy until tender, about 10 minutes.
Measure the soy sauce, chicken broth, rice vinegar, oyster sauce, sugar and sesame oil into a measuring cup. Set aside.
Cook the garlic and ginger in a small skillet sprayed with nonstick cooking spray over medium heat just until tender, about 1 minute. Stir in the soy mixture. Bring to a simmer and cook 1 minute.
Pour the ginger sauce on a platter, then arrange the steamed bok choy on the platter. Garnish with the red chiles and a few sprigs of cilantro.
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