Garlic and Ginger Bok Choy

• Vegan
• Gluten free

• Produce

  • 4 Baby bok choy, root and leaves
  • 2 Garlic cloves
  • 1 tsp Ginger, fresh

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch or tapioca starch
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tsp Sesame oil

• Liquids

  • 1/4 cup Water

Found on lydiasflexitariankitchen.com

Description

Ingredients

• 2 teaspoons sesame oil
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, sliced thinly
• 2 tablespoons soy sauce (I used tamari)
• 4 baby bok choy, cut in half lengthwise, root and leaves trimmed
• ¼ cup water (plus more as needed)
• 1 tablespoon cornstarch or tapioca starch
• sesame seeds for garnish

Directions

• Heat the sesame oil in a wok or large skillet or dutch oven
• Add the ginger and garlic and cook for a couple minutes, taking care the garlic doesnt burn
• Add the tamari, then the bok choy, turning to coat in the oil and seasoning.
• Add ¼ cup of water and cover the pan with a lid. Steam the bok choy until the stem end is tender, about 4 or 5 minutes. Add more water if necessary.
• Make a slurry of the cornstarch with some water. Push the bok choy to the sides and pour the slurry into the center, stirring to make a sauce. It should thicken and become glossy.
• Remove the bok choy to a platter, pour the sauce over top and garnish with the sesame seeds.