Monday, October 3, 2011

Ginger Bok Choy

Third day of posting for Vegan MoFo

The bok choy comes from my garden, I believe that it is one of the easiest brassica to grow. It looks great if you cook it whole, but for a family meal it is easier to cut it into pieces first. Wash well and cut into big chunks. In the meantime in a bowl mix 1 tsp of cornflour with 50 ml of water, 2 tbsp of soy sauce (gluten free, if you need to), and half a tsp of freshly grated ginger. Heat 1 tbsp of vegetable oil (I used rice bran oil) in the pan and add the white stalks of the bok choy first. Sizzle for a couple of minutes, then add the green leaves. Cover for a couple of minutes and let the greens wilt in their own steam. Add the sauce and mix until the sauce thickens. Serve immediately with rice or as a side vegetable.

Photos and Recipes by Alessandra Zecchini ©