Sesame Bok Choy

BokChoyHeader2

Only two weeks into January and the holiday break already feels like a distant memory.  The little girls and I have settled back into our regular routine – bouncing between school, the office, afternoon activities and household duties. Although a bit frenetic, there is something comforting about it all.  Maybe the familiarity.  Or waking up in the morning, knowing what the day will hold.

For Bob, there is very little that is predictable about January.  It’s always been a big travel month for him.  The holidays are barely over before he has to hit the road.  Jarring reentry, for sure.  But nothing new.

So, this month, I will be doing a whole lot of cooking for one.  That usually means a big pot of soup or a warm grain salad that lasts several days.  Cooked greens are another favorite, easy-to-make option.  One pan, one veggie and I am good to go.  I usually opt for heartier greens – kale, chard, broccoli.  But I have also been eating a bunch of bok choy recently (it just looks so GOOD). I add it to broth-based soups mostly.  But I have also started eating it all on it’s own, braised with a bit of fresh ginger and veggie broth.  Served over some leftover brown rice with a bit of tamari, it’s perfect for those nights when a simple meal will do.

More Bok Choy Favorites
Ginger Broccoli & Bok Choy with Sesame Noodles
Ginger Baked Cod with Bok Choy & Mushrooms
Soba Noodles with Steak & Bok Choy

Ingredients

1 tablespoon ume plum vinegar or rice vinegar
1 teaspoon tamari
1/2 teaspoon toasted sesame oil
1 tablespoon coconut oil
4-5 thin slices of fresh ginger
2 large heads bok choy or 4 to 5 heads baby bok choy, (1 pound)
½ cup broth (veggie or chicken)
¼ cup sesame seeds, toasted

Steps:

  1. Whisk together the vinegar, tamari and sesame oil in a small bowl. Set aside.
  2. Cut your bok choy lengthwise into quarters. If you are using heads of baby bok choy, you only need to cut those into halves.
  3. Melt your oil in a large skillet or fry pan over medium-high heat. Add the ginger slices and toss well. Be sure to spread your ginger out evenly across the bottom of the pan and stir often to avoid burning. Continue cooking until the ginger becomes fragrant and begins to brown. About 2 minutes.
  4. Add the bok choy and toss until they are well coated. Using tongs, spread them out evenly in the pan so that all the pieces are touching the surface. Allow them to cook without stirring for 3-4 minutes or until they start brown. Turn them over as best you can and again let them cook for another few minutes without stirring.
  5. Once the bok choy starts to soften, add the broth and cover quickly. Continue to cook for another 1-2 minutes.
  6. Move the bok choy to a serving platter or plate, top with the vinegar mixture and sesame seeds and serve.

Serves 4.

 

Facebook1Twitter0Google+1Pinterest0Email
Thanks for reading! My name is Springer Huseby and I am a certified holistic health & nutrition coach, natural food cook, wife, mom, dog owner, San Francisco transplant and fledgling food blogger (not always in that order).[more...]

Tell us what you think...

*


9 − three =