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Dinner Tonight! | THE LIGHTER SIDE

I Want My Baby Bok, Baby Bok

April 18, 2001|DONNA DEANE | TEST KITCHEN DIRECTOR

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.

Steamed Bok Choy With Thai Sauce

Active Work Time: 10 minutes * Total Preparation Time: 20 minutes

4 baby bok choy, about 1 pound

1/4 cup light soy sauce

1/3 cup chicken broth

2 tablespoons rice vinegar

1 tablespoon oyster sauce

1 teaspoon sugar

1/4 teaspoon sesame oil

1 clove garlic, minced

2 tablespoons slivered ginger root

Nonstick cooking spray

Red Thai chiles, sprigs of cilantro, for garnish

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.

2 servings. Each serving: 98 calories; 1,824 mg sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 18 grams carbohydrates; 6 grams protein; 2.65 grams fiber.

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