How do I prepare the bok choy for this recipe?

Separate leaves, discard bruised ones, rinse thoroughly, then cut the white bottoms into 1/2-inch diagonal slices and the green tops into 1/2-inch crosswise pieces, keeping them separate.

What gives the sweet and sour sauce its unique flavor and thickness?

The sauce combines soy sauce, agave nectar, and raw apple cider vinegar for flavor, and is thickened with arrowroot or organic cornstarch dissolved in cold water.

Why are the bok choy greens added separately at the end?

The leafy greens are placed on top of the sauced vegetables and steamed for just 2 minutes, ensuring they remain tender and vibrant without being overcooked or stirred in.

Can I adjust the sweetness level in this dish?

Yes, the recipe uses 1/2 cup agave nectar, but notes that 1 1/2 tablespoons were used, suggesting you can adjust the amount to your preference for a less sweet profile.

What's the best way to ensure the sauce thickens properly?

Dissolve the arrowroot or cornstarch completely in cold water before adding it to the other sauce ingredients, then pour it over the vegetables and stir until it thickens and becomes clear.

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Sweet and Sour Bok Choy
[Vegan]

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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A vibrant bowl of Sweet and Sour Bok Choy, featuring tender green leaves and white stems, red cabbage, and matchstick carrots, coated in a glossy, clear sauce, ready to serve.

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A quick, easy, and delicious meal made with red cabbage, carrots, and bok choy.

Ingredients You Need for Sweet and Sour Bok Choy [Vegan]

1 head bok choy
2 tablespoons light sesame oil
1 tablespoon fresh ginger root, peeled and minced
1/2 cup red cabbage, shredded or thinly sliced
1/2 cup carrots, cut into thin matchsticks
1 teaspoon sea salt
1 tablespoon arrowroot or organic cornstarch
1 cup cold water
1 tablespoon soy sauce
1/2 cup agave nectar (1 used 11/2 tablespoons)
3 tablespoons raw apple cide vinegar

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How to Prepare Sweet and Sour Bok Choy [Vegan]

Separate the leaves of bok choy and discard outer leaves that might be bruised or pithy. Rinse bok choy thoroughly. Cut away bottom white secon of bok chou for the grean leafy tops. Place 2 stems of the white bottoms on top of each other and slice down the middle lengthwise. Cut into 1/2-inch diagonal slices. Place the leafy green tops on top of each other and cut in half. Fold over and cut again in half lengthwise, then cut crosswise into 1/2-inch pieces. Keep separate for now.
Preheat sesame oil in frying pan and sauce ginger for 30 seconds. Add red cabbage and carrots and saute for another 2 minutes. Add bottoms of boy choy and salt. Cover and simmer on low heat for 3 minutes.
Prepare sauce by dissolving arrowroot or cornstarch in the cold water. Add soy sauce, agave nectar, and vinegar, and mix. Pour on the vegetables and stir until dressing thickens and becomes clear. Now place the greens on top. Do not stir in. Cover and steam for 2 minutes. Serve immediately.

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Comments:

Nancy Beckham says:

April 29, 2014 at 7:31 pm

I made this for supper and it was delicious. I\’m commenting so I won\’t go back for a third helping. I had to change a couple of things because I didn\’t have the exact items, but it was amazingly good. Thank you so much for sharing this.