fresh baby bok choy lightly steamed and tossed in a fresh spicy lime dressing
Course: Side Dish
Cuisine: Gluten-free, Vegan, Vegetarian
Keyword: bok choy, steamed
Author: Trish | The In Fine Balance Food Blog
1bunchbaby bok choy8-9 small heads
1tbsplight tasting oil grapeseed, light olive oil, or canola
1tbsplime juicejuice of half a lime
¼-1/2tspsriracha sauceto taste
1tspsesame seed oil
¼tspsea saltplus more to salt the steaming water
1tbspsesame seedslightly 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.
To keep the bok choy crisp and juicy, I steam them for about 3 minutes. Maybe 4 if they are larger. Mostly, I just want to brighten the colour a little bit. You might want to steam them a bit longer, say 5 minutes. But be careful, bok choy will easily go to mush and quickly.For the dressing, you can whip this together while the veggies steam or while you are waiting for the steamer to come to a simmer. Don’t skimp on the salt.