How to Steam Bok Choy Recipe ~ Steamed Chinese Bok Choy Spicy Orange Sauce

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less salty.

sriracha

🥗Healthier: chili paste

💰Cheaper: hot sauce

Chili paste can offer a fresher flavor while hot sauce is often more accessible.

Trim off the base of the baby bok choy and remove any discolored outer leaves.

Cut the bok choy in half and rinse it in cold water, then place it in a colander to drain.

Prepare the spicy orange sauce by combining fresh orange juice, orange zest, honey, chopped red chilies, Shaoxing wine, light soy sauce, water, and corn starch in a bowl and stir well.

In a pan on medium heat, add oil, sliced garlic, and minced ginger, stirring for about 30 seconds.

Pour the orange sauce into the pan and increase the heat to medium-high, bringing it to a boil and cooking until thickened for a couple of minutes.

Prepare the second sauce by mixing water, light soy sauce, Shaoxing wine, oyster sauce, sesame oil, white pepper, and corn starch in a bowl and stir well.

In another pan on medium heat, add oil and minced garlic, stirring for about 30 seconds before adding the second sauce.

Increase the heat to medium-high to bring the second sauce to a boil, cooking until thickened for a couple of minutes.

To steam the bok choy, use a pan of boiling water and a stainless steel colander, ensuring the water does not touch the colander.

Place the bok choy in the colander, cover, and steam for about three minutes, testing for desired tenderness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens