Bok Choy Braised with Sesame Soy Sauce
Bok choy is often said to be the vegetable highest in calcium. Bok choy is frequently used in stir frys so it pairs well with the Asian-inspired sauce combination below. A slightly sweet and sour way to get your daily dose of calcium!
Recipe adapted from Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition
- 1 large head bok choy
- 2 T peanut oil or olive oil
- 1 T ginger grated
- 1 T garlic minced
- 1 toasted sesame oil
- 3 T soy sauce or tamari
- 3 t rice vinegar
- salt and pepper
- 2 T sesame seeds toasted
Trim the root end off the bok choy head and slice the leafy portions from the stalks. Cut the leaves and stems into pieces but keep leaves and stems separate.
Heat a large and heavy skillet 2-4 minutes, add peanut oil. Add bok choy stems and stir-fry about 5 minutes.
Add ginger and garlic and stir-fry briefly.
Finally, add bok choy greens, sesame oil, soy sauce, rice vinegar, and salt and pepper. Add a little water if needed. Cover, reduce heat to medium low, until bok choy is tender and glazed with sauce, about 5-8 minutes.
Add sesame seeds, increase heat and cook until excess liquid evaporates.
photos: CCF staff