Easy Steamed Bok Choy
fresh baby bok choy lightly steamed and tossed in a fresh spicy lime dressing
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Servings: 4 people
- 1 bunch baby bok choy 8-9 small heads
- 1 tbsp light tasting oil grapeseed, light olive oil, or canola
- 1 tbsp lime juice juice of half a lime
- 1/4-1/2 tsp sriracha sauce to taste
- 1 tsp sesame seed oil
- 1/4 tsp sea salt plus more to salt the steaming water
- 1 tbsp sesame seeds lightly toasted
To toast sesame seeds: Heat a small skillet over medium heat. Add the seeds and toss gently for just a minute or two, the seeds will toast quickly. As soon as they start to brown remove seeds to another dish to cool.
Clean and prep bok choy. Cut larger heads in half through the steam end. Remove the very bottom of the stem ends to remove any tough pieces, leaving enough to keep the head intact.
Fit a large pot with a steamer basket and lid. Fill pot about 1 inch deep with salted water and bring to a simmer over medium low heat. Once steaming, arrange bok choy heads in the steam basket. Cover with the lid and steam for 3-4 minutes until bright green and slightly tender. I like mine on the crunchy side.
To make dressing mix together oil, lime juice, sriracha and sesame seed oil. Whisk gently and add sea salt. Taste, dressing should be bright, taste of lime and nicely salty. Adjust if necessary.
Arrange steamed bok choy on a serving platter. Drizzle dressing over and sprinkle with toasted sesame seeds. Serve.