How to Make Chinese Ginger Sesame Bok Choy Asian Cooking Recipe Cuisine

China, East Asia Ginger Sesame Bok Choy

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 tablespoon rice vinegar (unseasoned)

1 tablespoon soy sauce

¼ teaspoon toasted sesame oil

1 cup water

5 thin slices peeled fresh ginger

4 or 5 heads baby bok choy (1 pound total), halved lengthwise

Directions:

In a small bowl, whisk together vinegar, soy sauce, and sesame oil. In a large skillet, bring the water and ginger to a boil. Add bok choy; reduce to a simmer. Cover; cook until stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger.


Transfer bok choy to a serving platter, drizzle with vinegar-soy mixture, and serve immediately.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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