Baby Shanghai Bok Choy with Sesame (#1158)

Serves
Ready
2
10
Minutes
Prep
Cook
5
Minutes
5
Minutes
Categories
Asian Chinese Side
Share This Recipe

Ingredients

  • 1 1/2 tablespoons Tamari Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 tsp Sugar
  • 2 tablespoons Water or stock
  • 2 tsp Sesame Oil
  • 1 pinch Cayenne Pepper optional
  • 2 tsp Peanut Oil or vegetable oil
  • 8 oz Bok Choy baby Shanghai
  • 1 tsp Peanut Oil or vegetable oil
  • 2 cloves Garlic minced
  • 1 Tbsp Ginger fresh, grated with a microplane or minced
  • 2 Scallions, Spring Or Green Onions sliced, save a small amount for garnish
  • 1/2 Tbsp Sesame Seeds toasted

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Add the sauce mixture and cook stirring for 30 seconds or until slightly thickened.
  5. Return the baby bok choy to the skillet and toss to coat and re-heat.
  6. Arrange on a serving platter, sprinkle with sesame seeds and any remaining green onion.
  7. Can be served over some steamed rice to soak up the flavorful sauce.
Source: {{url}}