Bok Choy

Poached Bok Choy with Sesame
The Asian ingredients are readily available at a well-appointed supermarket.
Serves: 4
1 large bok choy
3 tablespoons Chinese black vinegar, red wine vinegar, or balsamic vinegar
2 teaspoons honey
1/2 teaspoon chili paste
2 teaspoons sesame oil
2 teaspoons sesame seeds
Salt to taste
2 tablespoons chopped cilantro
Cut 1 inch off of the stem end of the bok choy. Cut the leaves from the stalks. Cut the greens into ¼-inch ribbons and cut the stalks into ¼-inch slices. Keep them separate. In a mixing bowl, combine vinegar, honey, chili paste, sesame oil, sesame seeds, and salt. Stir until well mixed. Place bok choy stems in ½-inch deep water in a large skillet. Bring to a boil over medium-high heat, cover and cook for 4 minutes. Add the leaves and cook 4 minutes more. Pour off the water and transfer bok choy to the mixing bowl. Toss all together and serve immediately.
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