Tuesday, February 10, 2009

Sesame Soy Braised Bok Choy

from Madison Area Community Supported Agriculture Coalition
Have your veggies prepped and all other ingredients at hand before starting. This one goes fast!
  • 1 head (or 6-8 baby heads) bok choy
  • 2 Tbs peanut oil
  • 1 Tbs grated ginger
  • 1 Tbs minced garlic
  • ½ cup stock
  • 1 Tbs toasted sesame oil
  • 2 Tbs soy sauce
  • 2 tsp rice vinegar
  • 1 tsp sugar
  • sea salt and pepper to taste
  • 2 Tbs sesame seeds

Trim the root end off the bok choy. Slice the leafy portions of the plant from the stalks. Chop both the leaves and the stalks, 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. Addbok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover; reduce heat to medium-low, and cook until boy choy 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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