Easy Steamed Baby Bok Choy
Prepared simply, Steamed Bok Choy, tossed in a spicy lime and sesame dressing, is an easy fresh vegetable side dish.
Servings: 4
Ingredients
- 1 bunch baby bok choy (8-9 small heads)
Dressing
- 1 Tbsp light tasting oil (grapeseed, light olive oil, or canola)
- 1 Tbsp lime juice (juice of half a lime)
- ¼-½ tsp sriracha sauce to taste
- 1 tsp sesame seed oil
- ¼ tsp sea salt plus more to salt the steaming water
Garnish
- 1 Tbsp sesame seeds lightly toasted
Instructions
- Toast sesame seeds: Heat a small skillet over medium heat. Add the seeds and toss gently for just a minute or two, the seeds will toast quickly. As soon as they start to brown remove seeds to another dish to cool.
- Clean and prep bok choy: Cut larger heads in half through the steam end. Remove the very bottom of the stem ends to remove any tough pieces, leaving enough to keep the head intact.
- Steam bok choy: Fit a large pot with a steamer basket and lid. Fill pot about 1 inch deep with salted water and bring to a simmer over medium low heat. Once steaming, arrange bok choy heads in the steam basket. Cover with the lid and steam for 3-4 minutes until bright green and slightly tender. I like mine on the crunchy side.
- Make dressing: Mix together oil, lime juice, sriracha and sesame seed oil. Whisk gently and add sea salt. Taste, dressing should be bright, taste of lime and nicely salty. Adjust if necessary.
- Serve: Arrange steamed bok choy on a serving platter. Drizzle dressing over and sprinkle with toasted sesame seeds. Serve.
Notes
- To keep the bok choy crisp and juicy, I steam them for about 3 minutes. Maybe 4 if they are larger. Mostly, I just want to brighten the colour a little bit. You might want to steam them a bit longer, say 5 minutes. But be careful, bok choy will easily go to mush and quickly.
- For the dressing, you can whip this together while the veggies steam or while you are waiting for the steamer to come to a simmer. Don’t skimp on the salt.