Steamed Bok Choy and Water Chestnuts

Zesty Asian-influenced simmer.


  • 1 1/2 pounds bok choy
  • 2 cups vegetable or chicken broth
  • 2 garlic cloves, minced
  • 1 small onion, thinly sliced
  • 1/2 orange, cut into wedges
  • 1 can (4 ounces) sliced water chestnuts, drained
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons tamari or soy sauce
  • salt and black pepper to taste


If the bok choy heads are small, cut into halves or quarters.   If it is a large head, chop into bite-size pieces.
In a medium saucepan over high heat, bring the broth, garlic, onion, and orange wedges to a boil. Reduce the heat to low, cover, and simmer for 5 minutes.  Add the bok choy and simmer for 5 minutes, or until tender.  Add the water chestnuts, cilantro, and tamari or soy sauce.  Simmer for 1 minute. Remove and discard the orange wedges.  Season with salt and pepper to taste.  Serve in bowls.