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Microwave-Steamed Baby Bok Choy with Ginger-Sesame Dressing

A lightning-fast, healthy side dish featuring tender-crisp baby bok choy steamed perfectly in the microwave, tossed in a savory and aromatic ginger-garlic sesame dressing.

Microwave-Steamed Baby Bok Choy with Ginger-Sesame Dressing
Prep 10 min Cook 5 min Total 15 min Level Beginner
Serves 4

Ingredients

Bok Choy

  • 1 lb Baby bok choy — Washed thoroughly, cut in half or quarters lengthwise
  • 2 tablespoons Water — For steaming

Ginger-Sesame Dressing

  • 2 tablespoons Soy sauce — Substitute with coconut aminos for a soy-free/gluten-free option
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon Fresh ginger — Peeled and finely grated
  • 2 cloves Garlic — Minced
  • 1 teaspoon Rice vinegar — Unseasoned
  • 1 teaspoon Toasted sesame seeds (optional) — For garnish

Instructions

  1. Thoroughly wash the baby bok choy to remove any hidden dirt between the leaves. Cut them in half lengthwise (or into quarters if they are large).

    ~5 min
    Submerging the cut bok choy in a bowl of cold water and swishing it around is the easiest way to dislodge trapped dirt.

  2. Place the cleaned bok choy into a large microwave-safe bowl. Add the water to the bottom of the bowl. Cover the bowl with a microwave-safe plate or a vented microwave cover.

    ~1 min
    Make sure the plate doesn't create an airtight seal; steam needs to escape slightly.

  3. Microwave on HIGH for 3 to 4 minutes, until the stems are tender-crisp and the leaves are bright green and wilted.

    ~4 min
    Microwave wattages vary. Check at 3 minutes to prevent overcooking.

  4. While the bok choy is steaming, whisk together the soy sauce (or coconut aminos), toasted sesame oil, grated ginger, minced garlic, and rice vinegar in a small bowl.

    ~3 min
    If you like a little heat, add a pinch of red pepper flakes or a dash of chili oil to the dressing.

  5. Carefully remove the bowl from the microwave (it will be hot and release steam). Drain any excess water from the bottom of the bowl.

    ~1 min
    Use tongs to hold the bok choy back while tipping the bowl to drain.

  6. Drizzle the ginger-sesame dressing over the hot bok choy and toss gently to coat. Transfer to a serving platter and garnish with toasted sesame seeds.

    ~1 min
Nutrition
65
Calories
3
Protein (g)
5
Carbs (g)
4
Fat (g)
1
Sat. Fat (g)
2
Fiber (g)
2
Sugar (g)
480
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Microwave-safe large bowl
  • Microwave-safe plate or vented cover
  • Small mixing bowl
  • Whisk or fork
Tips & Storage
  • To make this recipe entirely soy-free and gluten-free, use coconut aminos instead of soy sauce. You may need to add a small pinch of salt, as coconut aminos are less salty.
  • Be careful when removing the plate or cover from the steamed bowl, as the trapped steam can cause burns.
  • For extra crunch, top with crushed roasted peanuts or cashews before serving.
  • Storage: Store leftover bok choy in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 30-60 seconds.
Tags
asian-inspired baby bok choy dairy_free easy fast ginger healthy low_carb low-calorie microwave nut_free quick sesame side dish spring steamed vegan vegan vegetable vegetarian weeknight

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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