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Baby Bok Choy With Sesame Soy

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  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.
Empty pan.
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.)

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Baby Bok Choy With Sesame Soy Recipe