Stir Fried Bok Choy And Hijiki
|Dried hijiki seaweed||1⁄2 Cup (8 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm)|
|Sliced bok choy||8 Cup (128 tbs) (2 Small Bunches)|
|Bok choy||8 Cup (128 tbs), sliced (2 Small Bunches)|
|Vegetable oil||1 Tablespoon|
|Dark sesame oil||1 Tablespoon|
|Soy sauce||3 Tablespoon|
Soak the hijiki in the hot water for 6 to 8 minutes.
In the meantime, thinly slice the onion, mince or press the garlic, and slice the stalks and leaves of the bok choy on the diagonal.
Drain the soaked hijiki, reserving the liquid.
Have all the ingredients assembled nearby before beginning to stir-fry.
Combine the oils in a wok and place it on high heat.
Just before it begins to smoke, add the onions and garlic and stir-fry.
When the onions are translucent and turning golden, add the bok choy and the drained hijiki, and continue to stir-fry.
When the bok choy leaves have turned a darker bright green and wilted slighdy, add the soy sauce.
When the stem pieces are hot and tender but still firm, add the hijiki soaking liquid.
Serve immediately, garnished with the toasted sesame seeds if desired.