Sweet and spicy are probably my favorite two tastes of all the tastebuds. Ironically that’s how I feel about these Bok Choy greens I just made for my nutrition class.
They were sweet with a hint of spicy. I loved how every flavor bounced off my tongue, and the greens were just right for me, in between crisp and fully cooked. The best part is I picked all the ingredients from a local farmers market here in San Marcos, Texas.
The truth is shopping for fresh foods and cooking the food you pick is a great way to improve your accountability on the foods you are using to fuel your body.
The best part about this recipe is you can make it with any fresh leafy greens. So go ahead try this recipe and let me know what you think.
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Ingredients for Baby Bok Choy with Sesame and Ginger
Serves 4
***Adapted from One bite at a time by Rebecca Katz ***
4 to 6 heads baby bok choy
(about 1 pound)
1 1⁄2 tablespoons brown rice vinegar
1 1⁄2 tablespoons tamari
1 tablespoon mirin
1⁄2 teaspoon maple syrup
1 teaspoon toasted sesame oil
1 tablespoon sesame oil
Pinch red pepper flakes
2 medium cloves garlic, minced
1 tablespoon peeled, minced fresh ginger root
2 scallions, both white and greens part sliced thinly
Squeeze of fresh lime juice
1 tablespoon toasted sesame seeds
Let’s get started: Baby Bok Choy with Sesame and Ginger
- Toast sesame seeds in a small frying pan over medium heat. Don’t walk away from the stove or yourseeds will burn. Shake the pan over the heat until the seeds become fragrant, about 3 minutes.
- Trim the bases off the bok choy heads. Separate the bok choy into individual leaves and cut crosswise into bite-size pieces, keeping the stems and leaves separate.
- Combine the vinegar, tarmari, mirin, maple syrup, and toasted sesame oil in a bowl, and set aside.
- Stir-frying is very fast, so have everything ready to go. Preheat a wok or sauté pan over high heat, add the sesame oil, and swirl to glaze the pan. Add the bok choy stems, red pepper flakes, garlic, ginger, and scallions. Stir-fry for 30-45 seconds.
- Add the sauce mixture and cook until thickened, about 1 minute. Add the bok choy leaves and continue to cook for another 30 seconds, until the stem is just tender. Transfer the bok choy to a serving bowl, add a squeeze of lime, and sprinkle with the toasted sesame seeds.
- Serve immediately.
*Katz, Rebecca and Edelson, Mat. One Bite at a Time, Revised: Nourishing Recipes for Cancer Survivors and Their Friends, 2nd ed., Celestial Arts, 2008, pp. 31.
What are your thoughts on this Bok Choy? Did you adjust the flavors in any way? If so, I’d love to hear what you did differently. Leave me a comment down below.
Eat well, Eat happy,
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