This recipe is for two people.
4 4-oz. baby bok choy heads, each halved lengthwise
6 - 8 scallions, julienned,
3 - 4 medium garlic cloves, finely minced
1 - 11/2 tablespoons fresh ginger, finely minced
1 tablespoon toasted sesame seeds
2 tablespoons peanut oil for browning bok choy
1 teaspoon toasted sesame oil for browning bok choy
Soy Sauce Mixture:
1 tablespoon peanut oil
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 - 1 1/2 teaspoon toasted sesame oil
1. Heat 2 tablespoons peanut oil and 1 teaspoon toasted sesame oil in non-stick frying
pan over medium high heat; place halved bok choy cut side down, cooking until lightly
browned (2 - 3 minutes), then turn and repeat on uncut side until again lightly browned,
then remove onto plate.
2. Place scallions, garlic, and ginger in pan, stirring for about 30 seconds; stir
in soy sauce mixture and cook for about 30 - 40 seconds, until slightly thickened;
return bok choy to pan and cook for another 1 to 11\2 minutes, stirring lightly and
turning until bok choy is glazed.
3. Remove from pan, pouring sauce over bok choy, then sprinkling with the
toasted sesame seeds. Serve immediately.
1. The original recipe for the sauce mixture also calls for 2 tablespoons of low-sodium
chicken stock and 1 teaspoon of sugar, but I've found that neither is necessary
and that the sauce is better without them.
2. I've found this dish meshes perfectly with both grilled pork and chicken.