Chinese Style Steamed Bok Choy with Chili Oil

Recipe: Chinese Style Steamed Bok Choy with Chili Oil

Introduction: This Chinese-style steamed bok choy with chili oil is a quick and flavorful dish that highlights the natural sweetness and crunch of bok choy, complemented by a rich, savory, and spicy sauce. The steaming process keeps the bok choy tender while the chili oil brings a bold, aromatic kick. This simple yet delicious side dish pairs perfectly with rice or any Asian-inspired meal.

Ingredients:

6-8 baby bok choy (or regular bok choy, halved)
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1-2 teaspoons chili flakes (adjust to taste)
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2-3 green onions, chopped (for garnish)

Instructions:

Prepare the bok choy:
- Cut the bok choy in half lengthwise (if using regular bok choy, cut into quarters). Rinse thoroughly to remove any dirt or grit from between the leaves.
Steam the bok choy:
- Steam the bok choy halves in a steamer basket for about 5-7 minutes, or until the bok choy is tender but still crisp. Set aside.
Prepare the chili oil sauce:
- In a small pan, heat the vegetable oil over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Add the chili flakes and cook for another 30 seconds. Then, add the soy sauce, oyster sauce, rice vinegar, and sugar, stirring to combine. Let the sauce simmer for 1-2 minutes until heated through.
Assemble the dish:
- Arrange the steamed bok choy halves on a serving plate. Pour the hot chili oil sauce evenly over the bok choy.
Garnish and serve:
- Garnish with chopped green onions and a drizzle of sesame oil for an extra layer of flavor. Serve warm.