Steamed Baby Bok Choy with a Garlicky Ginger Drizzle

Ingredients (Serves 4)

  • 4 bunches of baby bok choy, halved length wise, keep leaves intact
  • 4 cloves of garlic, minced
  • ½ tsp. ground ginger
  • ½ white onion minced
  • 1 tbsp. sesame oil
  • 1 tbsp. olive oil
  • 1 tbsp. soy sauce (optional)
  • 1 tbsp. rice wine vinegar
  • 3 tbsp. water


  1. Steam bok choy for five minutes.  For those that do not have a steamer, this can be done by placing the bok choy in a microwave safe dish and then adding 2 tbsp. of water.  Cover and microwave on high for 2 to 3 minutes.  Also, a large deep pan can be used. Just add about four cups of water.  Bring it to a boil.  Place a heat resistant colander in the pan being sure the water doesn’t touch it, and then placing the bok choy in the colander.  Cover and “steam” for 5 minutes.
  2. While the bok choy is steaming, quickly prepare the sauce for the “drizzle”.  Heat the oil over medium heat in a sauce pan.  Add the onion and cook, until they become translucent.  Add the garlic, stirring constantly for 1 minute to prevent the garlic from burning.   Add the remaining ingredients and cook until heated through.  (1-2 minutes).
  3. Place 2 halves of the bok choy on a plate and using a spoon, drizzle the sauce over the bok choy.


  • Serve this dish alongside prepared brown rice and lightly salt and peppered prepared lean protein (chicken breast, ground turkey or chicken, or pork loin, etc.)


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