Thursday, July 19, 2012

Steamed Bok Choy with Ginger

I've mentioned how I've been cooking to share with my co-workers, and this is a dish that has worked well. I find it a little bland, but if you are cooking for Koreans, it's pretty easy on the palate.

Steamed Bok Choy with Ginger:

6 Bok Choy Clusters(?)
1 large tablespoon grated ginger
1/2 tablespoon olive oil
1 tablespoon soy sauce
salt and pepper to taste

1) Wash the bok choy. Chop the bok choy, separating the stems from the leaves. Roughly chop the leaves.
2) Heat the olive oil on medium high. Add the stems, ginger, and soy sauce. Stir the ingredients, then cover and cook for three minutes (perfect amount of time to enjoy listening to the perennial classic Gee by Girl's generation)
3) Add the chopped leaves and cover and cook for another five minutes. How about some Busker Busker while we wait?
4) When the bok choy is a nice bright shade of green, season with salt and pepper. Congrats! You've finished! And you've heard some good K-pop as well. 

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