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Y’all, you will love this Sweet Leeks and Ginger Bok Choy recipe! It takes less than thirty minutes to make and is bursting with umami flavors from the natural sugars of the leeks and soy sauce while also being healthy with loads of fiber from the bok choy. The recipe is easily adjustable to your liking so long as you season to taste so the chances of failing at making this dish delicious are slim to none.
This is for my 12 Months of Dim Sum Project! I haven’t had the chance to post anything dim su related since July so this post will be the one for August. I do plan to post again before the month is over. I hope. Ha! Busy mama life!
I intentionally made this recipe because a good family friend of ours is not a fan of onions so I’ve been replacing onions with leeks in a bunch of recipes. It’s actually a little difficult to do sometimes as the texture is completely different but in this recipe, the cooked down leeks that render natural sugars packs the dish with loads of umami flavor.
The primary ingredients are leeks, ginger and bok choy. I actually had a problem with my bok choy as they were slightly wilted. It was simple though. All I had to do was soak them in ice water and I was able get them back!
The process itself is simple so I won’t be doing a step-by-step tutorial.
We cook the sliced leeks in a few tablespoons of hot oil on medium for 20 minutes and add some chopped up ginger and garlic. We season with soy sauce to taste. We adjust the heat and deglaze with water as we need. We then continue cooking for two minutes after adding the ginger and garlic. At this point, we throw in a tablespoon of organic cane sugar for flavor. Then we add a couple of tablespoons of water to steam our bok choy and we cover it and let it cook for a few minutes. I will admit that sometimes I let it steam for longer because I like my bok choy to be completely wilted.
When we’re done we season to taste again and if we want, add flaky and peppery Chinese chili oil for spice!
12 Months of Dim Sum Recipes:
January 2021: Vegan Siomai
February 2021: Instant Pot Congee
March 2021: Vegan Potstickers with Ginger Scallion Tofu
April 2021: Crispy Golden Fried Tofu
May 2021: Toasted Cumin Scallion Pancakes
June 2021: Gluten-Free Asian Dipping Sauce
July 2021: Sweet Red Bean Paste and Perfectly Golden Sesame Balls
August 2021 (posted in September 2021): Sweet Leeks and Ginger Bok Choy
PrintSweet Leeks and Ginger Bok Choy
This is an incredibly easy 30-minute sweet leeks and ginger bok choy recipe.
Ingredients
- ¼ cup of vegetable oil or other neutral oil with high smoke point like peanut or grapeseed
- 1 large leek stem, sliced across into ¼” strips – use all parts except for the root end which we discard immediately
- 3 inches of ginger, unpeeled and roughly minced
- 3 cloves of garlic, crushed and roughly chopped
- 6 bunches of baby bok choy, bottoms cut off so the stems are separate
- 1 tablespoon of organic cane sugar
- Light soy sauce to taste
- Water for deglazing and steaming
- Optional: Chinese Chili Oil
Instructions
- In a very large pot, bring ¼ of oil to medium-high heat. When oil is hot, add the leeks. Let leeks cook for 20 minutes. Adjust heat as needed so that the leeks do not burn. We want it to cook enough to render some sugars despite not caramelizing.
- After 20 minutes, there should still be oil in the pot but if not, deglaze with a couple tablespoons of water if anything is sticky at the bottom. Add the ginger and garlic. Cook for 2-3 minutes until garlic is aromatic. Season with soy sauce and sugar to taste.
- Turn heat to medium and add a couple of tablespoons to the pot to deglaze. Immediately add the bokchoy and cover. Let sit and steam for three minutes. If you want your bok choy to wilt more like mine, steam for an additional three minutes.
- When done, toss the bok choy with everything else and season with soy sauce to taste if needed.
- Serve and, optionally, add Chinese Chili Oil for some heat!
