This dish is so quick and easy, you will be embarrassed by the compliments it brings. Sesame book choy is a simple stir fry, taking about two minutes of cooking time. What makes it so special are the seasonings you drizzle on and toss in after you remove the bok choy from the heat.
I have taken this splendid recipe from new favorite cook book: Greens, Glorious Greens. The only change I made was to save the white stems of the bok choy for another dish. (Yes, you can do that!)
Bok choy is a tender, non-bitter green. If you cannot find it in the market, substitute spinach, Chinese cabbage, or arugula. Surprisingly, cooked arugula is as delicately flavored as spinach. You do not need to hold off on this recipe for lack of bok choy.
Double sesame bok choy (or whatever green you use) is superb with fish or any grilled meat. A brown rice pilaf pulls together quite a meal here.
Bok Choy Stir Fry Ingredients
- 1 large head or 2 small heads of bok choy
- 2 teaspoons coconut oil or light sesame oil
- 2 tablespoons chicken bone broth or water (just in case)
- 2 teaspoon dark (toasted) sesame oil
- 2 teaspoons tamari sauce (a naturally brewed soy sauce)
- 1 teaspoon rice vinegar or fresh lemon juice
- 3 tablespoons toasted sesame seeds
Bok Choy Stir Fry Steps
- Thoroughly wash the bok choy in a water bath, following our directions on cleaning greens.
- Strip the green from the stems and set the stems aside for another dish. If you choose to include the stems, slice them thinly and begin stir frying them about a minute and a half before you add the greens. The greens cook in a flash compared to the stems.
- Slice the greens into ribbons by layering the leaves on top of each other, roll up like a cigar, and thinly slice across this cigar-shape. Set aside.
- Heat the two teaspoons of light sesame oil or coconut oil in a large skillet or a wok. When the oil gets shimmery, add the greens and toss, toss, toss. Do not walk away from the stove. The cooking should take no more than two minutes. Do not let the greens stick to the pan or they will burn. If the mixture seems too dry and wants to stick, add a tablespoon or two of broth or water. Your bok choy will be tender and still bright green.
- Mix together the dark sesame oil, the tamari sauce, and rice vinegar in a cup. Drizzle it over your cooked greens and toss to ensure even coating. Enjoy that luscious aroma arising from the pot!
- Serve your double sesame bok choy with a dusting of toasted sesame seeds on top. Now it is officially double.
There is no reason to get bored with greens in your diet. They are versatile as this recipe proves, about as versatile as zucchini…almost. We have yet to make any greens cookies but that may be coming.
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