Side Dishes

For this perfectly crunchy and tender steamed bok choy, steaming brings out its fresh-mild flavor, garlic, shallots, and vinegar add a little savoriness and tang, and a squeeze of fresh lime brightens and highlights it all.

Ingredients
  • 1 pound baby bok choy
  • 1 tablespoon olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots
  • 2 tablespoons white vinegar
  • salt and freshly ground black pepper to taste
  • 4 fresh lime wedges
Step By Step Method
  1. Remove any discolored outer leaves from baby bok choy, trim the bottom of the stalks, and slice in half lengthwise.
  2. Bring about 1 inch of water to a simmer over medium heat in a large pot with a steamer basket. Arrange bok choy in the basket, cut side up. Cover; steam until stems are tender, 4 to 7 minutes, depending on the size of the stalks. To check for tenderness, insert the tip of a knife into the stem.
  3. Meanwhile, heat olive oil in a small skillet over medium-low heat. Add garlic and shallots, cook for about 1 minute, stir in vinegar, and cook for 1 additional minute.
  4. Transfer bok choy to a plate, spoon garlic mixture over the top, and drizzle with olive oil. Season with salt and pepper, and serve with a wedge of lime.