Monday, June 6, 2011

Sesame Soy Braised Bok Choi

• 1 head bok choi
• 2 tbsp peanut oil
• 1 tbsp grated ginger
• 1 tbsp minced garlic
• ½ cup chicken or vegetable stock
• 1 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 2 tsp rice vinegar
• 1 tsp sugar
• Salt and pepper
• 2 tbsp sesame seeds
Trim the root end off the bok choi head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choi stems; stir fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add boy choi greens, stock sesame oil, soy sauce, rice vinegar, sugar and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choi is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 4 servings.

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