Monday, May 2, 2011

Double Sesame Bok Choy




You feel healthier and stronger as you eat this dish! What could be better than a big bowl of freshly picked, and freshly cooked, greens? Only the addition of multiple types of sesame, that's all. Enjoy this quickly sauteed recipe for bok choy with its focus on light and dark sesame oils, as well as sesame seeds.
 
Double Sesame Bok Choy


1 head bok choy
2 tsp sesame oil (light)
2 tsp dark sesame oil
2 tsp tamari sauce
1 tsp rice vinegar
1 T sesame seeds


Wash bok choy and cut leaves away from stalks. Cut stalks into 1/3 - 1/2" pieces and set aside.

Place leaves one on top of another. Roll up and slice into 1/2" strips. Cut in half if they are too long. Set aside.

Heat large skillet over high heat. Add oil and swirl to coat sides. Do not burn.

Add sliced leaf stalks and leaves and stir-fry. Cover for about 30 seconds to create steam. Check greens and stir-fry until bright green and crisp-tender, 2-3 minutes. Add 1 T water, if necessary, to prevent sticking.

When greens are done, season with toasted sesame oil, tamari, and rice vinegar. Garnish with seeds and serve over rice.

 

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