Tuesday, November 29, 2011

Double Sesame Bok Choy


I do enjoy bok choy, but sometimes, in the winter CSA box, it can get to feeling like there is an endless supply of bok choy coming into the house. And one needs new ways to prepare it. 

This is a really interesting way to create deep, rich flavors for the bok choy, while also keeping freshly cooked greens in your meal plan.


Double Sesame Bok Choy

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

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 oil. Add sliced leaf stalks and leaves and stir-fry. Cover for about 30 seconds to create some 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.

 

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