Sometimes I’m crunched for time or too tired to do anything but steam some veggies for a side dish. Yes, it’s true, I take short cuts! And truthfully, if you choose the right veggies to steam, it tastes like you’ve selflessly slaved over the stove to provide your dinner companions with a yummy, healthy dish. And considering the fact that 1 cup of bok choy or Chinese cabbage contains a measly 10 calories, you may just be losing weight while you eat it. But don’t think this leafy green veggie’s just full of water, it’s also got 1 g of fiber, 60% of the RDA for vitamin A, 50% vitamin C, 8% calcium and 4% iron. All in just 1 cup or 8 oz. Not bad for something that can be steamed and sitting at your table in 20 minutes flat, huh?
No tips for you! It’s just that easy 🙂
2 tsp toasted sesame or vegetable oil
1 clove garlic
1 lb baby bok choy, cut in half lengthwise
1/2 c water
1 tbsp light soy sauce **if cooking gluten-free look for tamari soy sauce with no wheat in the ingredients as not all tamari is wheat-free
1 tsp (1 inch) crushed ginger
In a large mixing bowl, soak bok choy halves in 10 c of cold water to get the sand and grit out for 10 minutes. Pick the bok choy up out of the bowl instead of pouring the water out and leaving the bok choy in the bowl–this way you’ll be leaving the grit in the bowl instead of leaving it in the bowl with the bok choy. Rinse the bok choy under running water and set aside.
While the bok choy is soaking slice the garlic clove into paper thin slices. In a sauté pan or large skillet with a lid heat oil over med-lo heat till aromatic but not smoking ~1 minute. Fry garlic till golden brown ~1 minute. Remove from pan and set aside. Add water, soy sauce, and ginger and mix together. Add bok choy in an even layer in soy sauce broth then cover. Steam till leaves are wilted and stalks are crisp-tender ~5-7 minutes. Garnish with fried garlic. Makes 4 servings.