Bok Choy is a member of the cabbage family and is a great spring vegetable. It has fleshy white stems and green leaves. The taste is mild. The toasted sesame seed oil gives this dish a distinct asian flavor. A sesame seed chili oil may also be used instead of the hot pepper flakes. Try using these seasonings with other greens such as kale or collards which require about 8-10 minutes cooking time. Just cover the greens while they steam on low heat in the water and oil.
1 bunch bok choy
OR
4-5 bunches baby bok choy
1 tbsp unrefined sesame oil
3-4 tbsp water
sea salt (unrefined, ie. “RealSalt” or Celtic) to taste
1 tsp (or to taste) toasted sesame oil
optional
1 pinch hot pepper flakes
1-2 tbsp sesame seeds
Take apart the stems of the bok choy and rinse. If using the large bok choy, chop it into 2 inch pieces. Baby bok choy stems can be left whole. Add water, unrefined sesame seed oil, stems and salt to a large frying pan or wok. Cook at medium-high heat for about 3 minutes so the white stems are still crisp when done. Take off heat and drizzle with toasted sesame seed oil and toss with hot pepper flakes. Sprinkle with sesame seeds before serving.
