Baby Bok Choy With Sesame Soy
|Sesame seed||1 Tablespoon|
|Baby bok choy||1 1⁄2 Pound (8 Medium)|
|Oriental seasame oil/Salad oil||2 Tablespoon|
|Minced ginger||1 Tablespoon|
|Dry sherry||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Crushed dried hot red chilies||1⁄2 Teaspoon|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
Stir sesame seed in a 10 to 12-inch frying pan over medium-low heat until golden, 3 to 5 minutes.
Pour out of pan.
Cut heads of bok choy in half lengthwise.
Rinse between leaves, keeping halves intact.
Coat bottom of a 10 to 12-inch frying pan with 1 1/2 teaspoons oil; set over medium-high heat.
When pan is hot, lay bok choy, as many as will fit in a single layer, cut side down in pan.
Add 2 tablespoons water.
Cover and cook just until bok choy wilts, about 2 minutes.
Lift out of pan, drain briefly, and arrange cut side up on a platter or shallow 3 to 4-quart baking dish.
Repeat to cook remaining bok choy.
Add 1 tablespoon oil and ginger to pan and stir over high heat until ginger is lightly browned, about 30 seconds.
Add sherry and bring to a boil.
Remove from heat and add soy and chilies. (If made ahead, cover sauce and store at room temperature up until the next day.)