- 1 pound baby bok choy
- ½ cup low sodium tamari
- ⅓ cup mirin
- ¼ cup water or light vegetable stock
- 1 tablespoon finely minced ginger
- 2 teaspoons minced garlic
- 2 tablespoons sugar or honey
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch (optional)
- 1Trim and discard any yellow or tough outer leaves from the bok choy. Using a paring knife, trim the root end of each stalk of bok choy so that it is even with the base of the bulb. Rinse the bok choy well, making sure to clean inside each bulb to rinse out any dirt that might have become stuck between the leaves.
- 2Place the bok choy in a steaming basket and steam over rapidly boiling water until a knife inserted into the base of the vegetable meets no resistance, about 8-10 minutes. The bok choy should be just tender, but not crunchy. Immediately transfer the bok choy to a strainer in the sink and run cold water over it to stop the cooking. The vegetables may be prepared ahead to this point up to a day in advance if refrigerated in an airtight container. Before final cooking, bring the bok choy to room temperature.
- 3In a small skillet combine the tamari, mirin, water, ginger, garlic, sweetener and pepper. Bring to a boil then reduce the heat and cook, stirring frequently, until the flavors have married and the ginger has begun to soften, about 5 minutes.
- 4Stir enough cold water, about 3 tablespoons, into the cornstarch to make an even and slightly thick paste. Add about half of this cornstarch to the tamari mixture and bring just to a boil to thicken. If you desire a thicker sauce, add more of the remaining cornstarch. Place the bok choy in the pan and warm through, glazing with the sauce. Turn out onto individual dishes and serve.