Ginger Bok Choy

The bok choy comes from my garden, is growing well now, one of the easiest brassica to grow, in my opinion. 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 (as always, I use Japanese soy sauce), 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.

Photos and Recipes by Alessandra Zecchini ©


  1. WOnderful dish,can have it with a bowl of rice..

  2. refreshing, how nice is it to eat food you grew yourself!

  3. Yes Jennifurla, food from your own garden is always special :-)

  4. Growing your own ingredient takes a dish to a whole different level ~ doesn't it! Love the simplicity of the dish :)
    US Masala
    Guys - the pics


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