Recipe by Chef Michael Smith 2019
Bok choy is a type of Chinese cabbage prized for its sweet tender flavour and off-the-charts nutritional density. This beautiful vegetable forms heads of tightly clustered light green stems with dark green leaves. This simple dish is our favourite way to cook one of our favourite vegetables and fill Half Your Plate!
Serves 4 to 6 with leftovers
2 or 3 large heads of Bok choy, roughly chopped or 8 to 12 baby heads
1/4 cup or so of grated frozen ginger, an inch or so or 1 tablespoon ground
1 tablespoon of sesame oil
1 tablespoon of soya sauce
1/4 cup of toasted sesame seeds
Splash 1 cup of water into a saucepot with a tight fitting lid. Swirl in the ginger, sesame and soya. Toss in the bok choy and swirl gently. Bring the works to a full furious boil, cover tightly and steam until bright green, tender and delicious, just 2 to 3 minutes. Sprinkle with lots of sesame seeds, serve and share immediately!
Green vegetables lose flavour and texture if they’re overcooked. Worse yet they also lose their nutrition and vitality. The secret is speed. Since this dish is quick you can cook it last and serve it before it has a chance to overcook.
For fresh fast flavour on demand try freezing a few fresh ginger roots. When you need aromatic ginger in a hurry simply grate the
frozen unpeeled root through a standard Microplane Grater. You’ll be rewarded with a wildly fragrant powder. Be sure to keep the ginger in an airtight container and it won’t get freezer burnt.