Bok choy sauté

Ingrédients

• 8 heads baby bok choy (or about 1.5 pounds)
• 1 tablespoon soy sauce
• 1 tablespoon broth or water
• 1 teaspoon sugar or honey
• 1 teaspoon Asian sesame oil (roasted)
• 1 tablespoon vegetable oil (canola oil or peanut oil.)
• 2 cloves garlic (minced or grated)
• 1/2 inch piece of fresh ginger (peeled and minced or grated (about a teaspoon))
• 1/4 Chili flakes (optional)
• Sesame seeds for garnishing

Préparation

1. 1

   Rinse the bok choy under cold running water. Remove any large outer leaves and using a paring knife slice off the tough ends. Wash to remove any dirt between the leaves. Transfer to a colander to drain.

2. 2

   Cut the bok choy in half lengthwise. If you have very large bok choy, you can cut it into quarters lengthwise. Very small bok choy can be left whole.

3. 3

   In a small bowl, mix the soy sauce, water or broth, sugar and sesame oil.

4. 4

   In a large wok or skillet, heat the vegetable oil over medium heat. Add the garlic and ginger and cook stirring constantly for about 30 seconds or until fragrant.

5. 5

   Add the baby bok choy and stir to coat with the oil mixture. Add the soy sauce mixture and stir to combine.

6. 6

   Cover the wok or skillet and reduce the heat to medium-low. Cook for about 1 - 2 minutes or until the bok choy is tender and a bit wilted. Uncover and cook for about 30 seconds. Stir in the chili flakes (if using).

7. 7

   Remove from the heat. Transfer to a serving platter and garnish with sesame seeds.