Sunday, August 05, 2007

Sesame Ginger Baby Bok Choy

This recipe comes from Rebecca Katz, author, One Bite at a Time, (Celestial Arts, 2004)

The first time I made it I made it exactly as she had written, but as I have made it more and more I have changed it a little - my changes are in ( )s. I also put the weights in so you know what amounts I used to come up with the nutrtional analysis.

I have to tell you that I had never had Bok Choy in my life before I started at Hawthorn and making this recipe was part of an assignment. I wasn't even sure what I was buying when I was in the store looking for it. I have since joined a CSA (Community Supported Agriculture) since I don't have enough space to grow all the veggies my family can eat and I have been getting Bok Choy in my box from them every single week. I am so glad to have this recipe. I have tried a few other ways to cook Bok Choy but none are as tasty as this one.

Sesame Ginger Baby Bok Choy

4 heads of small baby bok choy (3 to 4 oz each) [I used 19.3 oz of regular bok choy]
1 Tablespoon Lemon or Lime (I used lemon)
1 Tablespoon Tamari
1 Tablespoon Mirin
2 Tablespoons Toasted Sesame Oil
½ teaspoon Maple Syrup
1 ½ Tablespoon Sesame Oil (I used Toasted Sesame Oil again)
1 Teaspoon toasted sesame seeds (as garnish) [I forgot these]
Pinch of red chili pepper flakes
3 Medium Garlic Cloves, minced (Mine came to .4 oz)
2 Tablespoons Fresh Ginger Root, minced (Mine came to .55 oz)
2 Medium Scallions, sliced thin on the bias (I used 4.45 oz of onions)
Squeeze of a lime (I forgot this)

1. Cut the baby bok choy into chunks. Separate the bulb and the tops.
2. Combine the lime, tamari, mirin, sesame oil, and maple syrup in a bowl. Reserve
3. Heat a skillet. Add 1 Tablespoon of sesame oil. Add ½ Tablespoon of sesame oil, add red chili flakes, ginger, garlic and scallions. Stir fry until fragrant, until 30 seconds. Add the boy choy stems and sauté for 30 seconds. Add the sauce mixture and simmer just until thickened, another 30 seconds.
4. Add the bok choy greens. Cook another 15 seconds. Squeeze the lime and sprinkle the toasted sesame seeds over the boy choy and serve immediately.


Here is what it looked like - Yum!


And here are the nutrition facts.

3 comments:

Ingrid said...

Mmmm, that sounds good, Kathi. I've been wanting a good Bok Choy recipe. I eat greens everyday, but I often get tired of salad, so I do broccoli, cabbage, kale, but I've never done bok choy in anything but stirfry. This looks great! Not sure my GFCF 3 year old would touch it, though!

Kelli said...

Can you give me an idea of what bok choy tastes like? This looks good, but I'm not a big veggie fan.

Kathi said...

Kelli -
Bok Choy tastes sort of like cabbage - at least as much as any two cabbage family members taste alike - cauliflower, brocolli and brussels sprouts are all in the same family.