This little gem began life as a side dish that Sheb and I enjoyed at a Milwaukee restaurant (Tess) courtesy of my daughter and son-in-law. It was good but I wanted to bring a bit more flavor to the party so I deconstructed it, added a few ingredients, and then reassembled it. The recipe below is the result.
My sister-in-law (who lives in Alaska) wrote to us seeking a recipe for bok choy that could utilize the vegetable even if it was a bit wilted. This one hits the target, since a slight wilting is the goal of the preparation.
While the recipe is not, strictly speaking, a ‘Star Recipe’… it was requested, so I’ll post it anyway.
Enjoy!
Software:
• 2 small bok choy
• 4 clove finely minced garlic
• 3 tbsp. sesame seed oil
• 2 tsp. white sesame seeds
• 2 tsp. black sesame seeds
• 1 tsp. crushed red pepper
• Pinch kosher salt
• Ground black pepper to taste
Hardware:
• Large (16”) cast iron frying pan or wok
Preparation –
1. Cut bok choy free of base and wash stalks to remove surface dirt.
2. Split each stalk lengthwise, pat dry and set aside.
3. Add oil to frying pan or wok and place over medium heat until oil begins to shimmer
4. Add garlic and both sesame seeds, sauté for 2-3 minutes
5. Turn heat to low and add crushed red pepper. Mix well.
6. Lay bok choy on top of garlic/sesame seed mixture and allow to heat (wilt) for 3 minutes.
7. Raise heat to high, turn bok choy over and sauté for an additional 2 minutes, being careful not to tear vegetable.
8. Remove from heat, plate and season (salt and pepper) to taste.
(Note: Adding salt to the dish while cooking will draw out too much liquid from the bok choy and greatly increase wilting…so don’t do it!)
