Vegan Garlic and Ginger Bok Choy #vegan #bokchoy

Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature.

You’ll Need:

• 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

Instructions:

1. Heat the sesame oil in a wok or large skillet or dutch oven
2. Add the ginger and garlic and cook for a couple minutes, taking care the garlic doesn't burn
3. Add the tamari, then the bok choy, turning to coat in the oil and seasoning.
4. 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.
5. 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.
6. Remove the bok choy to a platter, pour the sauce over top and garnish with the sesame seeds.