Abbie Cornish’s Steamed Bok Choy with Spicy Lime Dressing

PREP // 5 minutes

COOK // 10 minutes

SERVES // 4 as a side


Abbie: I am always looking for simple ways to prepare greens that lets them shine on their own but with a bit of flavor to enhance their deliciousness. This recipe does just that. The dressing has a springtime lightness to it along with a spicy little kick that really brings the bok choy to life and has you going back for more.


4 baby bok choy (about 1 pound/455 g)

2 tablespoons tamari

2 tablespoons fresh lime juice (from 1 big lime)

1⁄2 teaspoon lime zest

1⁄2 teaspoon sambal oelek (substitute sriracha, if unavailable)

1⁄4 teaspoon grated fresh ginger (grated on a Microplane; see Note) 1 teaspoon toasted sesame oil

1 teaspoon honey

1 tablespoon minced fresh chives or cilantro

Place a steamer basket in a pot filled with 1 inch (2.5 cm) water. Bring the water to a boil over medium heat.

Cut each bok choy in half lengthwise. When the water is boiling, add the bok choy to the steamer basket and cover with a tight-fitting lid. Steam until the base of the bok choy is just tender when pierced with a knife, about 5 minutes.

Meanwhile, in a small bowl, whisk together the tamari, lime juice, lime zest, sambal oelek, ginger, sesame oil, and honey. Transfer the bok choy to a platter and drizzle with the dressing. Garnish with the minced herbs.

CHEF’S NOTE If you do not have a Microplane, you can mince the ginger.

FEEL GOOD INGREDIENT // BOK CHOY Bok choy is a quick-cooking, mild-flavored Chinese cabbage ideal for sides, soups, and stir-frys. This nutrient-dense food is full of vitamins C, A, and K and the minerals calcium, magnesium, potassium, manganese, and iron.