Vegan Steamed Bok Choy with Dressing

  •  6 baby bok choy, trim off ¼” at base, use whole or cut in half
  •  1 tablespoon canola oil
  • 1 teaspoon roasted sesame oil
  •   ¼ cup mirin or dry sherry
  • 2 teaspoons soy sauce or tamari Hot sauce, to taste
  • 3 tablespoons rice vinegar

Steam bok choy until tender, crisp, about 5-8 minutes depending on the size. You can check tenderness by piercing the base of one of the bok choy with a fork or knife. Do not overcook. When done, drain.  While bok choy is cooking, mix the canola oil, sesame oil, mirin, soy sauce, hot sauce, and rice vinegar together in a small bowl. Strain bok choy, toss with oil and mirin dressing, and serve.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.