Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature.
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, sliced thinly
- 2 tablespoons soy sauce (I used tamari)
- 4 baby bok choy, cut in half lengthwise, root and leaves trimmed
- ¼ cup water (plus more as needed)
- 1 tablespoon cornstarch or tapioca starch
- sesame seeds for garnish
- Heat the sesame oil in a wok or large skillet or dutch oven
- Add the ginger and garlic and cook for a couple minutes, taking care the garlic doesn't burn
- Add the tamari, then the bok choy, turning to coat in the oil and seasoning.
- Add ¼ cup of water and cover the pan with a lid. Steam the bok choy until the stem end is tender, about 4 or 5 minutes. Add more water if necessary.
- Make a slurry of the cornstarch with some water. Push the bok choy to the sides and pour the slurry into the center, stirring to make a sauce. It should thicken and become glossy.
- Remove the bok choy to a platter, pour the sauce over top and garnish with the sesame seeds.