Baby Shanghai Bok Choy with Sesame
Literally 5 minutes of cooking time. Start to finish this baby bok choy about 10 minutes and is packed with flavor.
Ingredients
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
rice vinegar
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | tablespoons |
water
or stock |
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | pinch |
cayenne pepper
optional |
* |
| 2 | teaspoon |
peanut oil
or vegetable oil |
|
| 8 | ounces |
bok choy
baby Shanghai |
|
| 1 | teaspoon |
peanut oil
or vegetable oil |
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
ginger
fresh, grated with a microplane or minced |
|
| 2 | each |
scallions, spring or green onions
sliced, save a small amount for garnish |
|
| ½ | tablespoon |
sesame seeds
toasted |
Directions
Mix together the soy sauce, rice wine vinegar, sugar, water sesame oil and pinch of cayenne in a small bowl until the sugar is dissolved.
Heat two teaspoons of oil in a large non-stick skillet over high heat until just beginning to smoke. Place the baby bok choy, cut side down in the skillet and let it sit undisturbed for 2 minutes. Turn over the baby bok choy and cook 1 more minute. Set aside on a plate.
Add the remaining one teaspoon of oil to the skillet, along with the garlic, ginger and green onions. Stir-fry for 30 seconds or until fragrant.
Add the sauce mixture and cook stirring for 30 seconds or until slightly thickened.
Return the baby bok choy to the skillet and toss to coat and re-heat.
Arrange on a serving platter, sprinkle with sesame seeds and any remaining green onion.
Can be served over some steamed rice to soak up the flavorful sauce.
Nutrition Facts
Serving Size 108g (3.8 oz)
