Recipe: Sesame Soy Braised Bok Choy
taken from From Asperagus to Zucchini
1 head bok choy
2 tablespoons peanut oil
1 tablespoon grated ginger
½ cup chicken or vegetable stock
1 tablespoon sesame oil
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoon sugar
Salt and pepper
2 tablespoons sesame seeds.
Trim the root end off the bok choy head. Slice the leafy portions of the plants from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces ("julienne"), keeping the two piles separate. Heat large skillet or wok for until the surface looks hazy, 2-4 minutes. Add peanut oil and swirl it to coat the pan.
Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, stock, sesame oil, soy sauce, rice vinegar, sugar and salt and pepper. Cover, reduce heat to medium-low and cook until bok choy is tender and glazed with sauce, about 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.