Steamed Bok Choy

By KNLBranson

Ingredients

• Ingredients
• 6 baby bok choy (about 1 1/3 pounds)
• 2 teaspoons vegetable oil
• 1/4 cup chopped green onions
• 1 tablespoon shredded peeled fresh ginger
• 1 garlic clove, minced
• 1 cup water
• 3/4 cup fat-free, less-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons sugar
• 1/2 teaspoon crushed red pepper
• 1 1/2 tablespoons dry sherry
• 2 teaspoons cornstarch

Details

Servings 3

Preparation

Step 1

Directions

Cut each bok choy in half lengthwise. Rinse under cold running water; drain well. Arrange bok choy in a steamer basket, overlapping pieces.

Heat oil in a Dutch oven over medium-high heat. Add ¼ cup onions, ginger, and 1 garlic clove; sauté 30 seconds. Place steamer basket in pan. Combine water and next 4 ingredients (through red pepper); pour over bok choy. Bring to a boil; cover, reduce heat, and steam over medium-low heat 20 minutes or until bok choy is tender, rearranging bok choy after 10 minutes. Remove the bok choy and steamer basket from pan; cover and keep warm.

Combine sherry and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thick.