GARLIC AND GINGER BOK CHOY #vegetarian #chicken

GARLIC AND GINGER BOK CHOY #vegetarian #chicken

You'll adore garlic and ginger bok choy. It's awesome with rice or as a side dish for chicken.

Juan's folks relocated to Spain from Taiwan during the 1980s and claim what's generally viewed as the best Chinese café in the territory, Restaurante Formosa. His mom, Rosa, fancied Rick and at whatever point we visit the eatery we're dealt with like VIPs. I can just contrast with my involvement with American style Chinese sustenance, yet what we are served is both well-known and unique. They don't serve rice as an afterthought, for instance, and the sauces are not as sweet. The names of the dishes are comparable. Would you be able to think about what rollitos de Primavera and wan tun frito are?

On account of the store, it's anything but difficult to buy the Asian fixings we need. They convey an assortment of new Chinese vegetables and other Asian items like sauces, teas, canned products and flavors. We're in there a few times each month for bean grows which we use rather than rice when making a pan fried food. The last time we visited Juan had quite recently gotten a shipment of bok choy and portrayed to us how his better half cooked it at home, with cuts of garlic and ginger.


GARLIC AND GINGER BOK CHOY #vegetarian #chicken


  • 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


  1. Heat the sesame oil in a wok or large skillet or dutch oven
  2. Add the ginger and garlic and cook for a couple minutes, taking care the garlic doesn't burn
  3. Add the tamari, then the bok choy, turning to coat in the oil and seasoning.
  4. 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.
  5. 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.
  6. Remove the bok choy to a platter, pour the sauce over top and garnish with the sesame seeds.

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