Sesame Bok Choy

*Parsley*'s Note:

I just love bok choy. This is a great bok choy side dish.

• Total Time: 13 mins
• Prep Time: 5 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 1 head bok choy
• 1⁄3; cup chopped green onion
• ½ teaspoon ground ginger
• 1 tablespoon rice wine
• 1 ½ tablespoons light soy sauce or 1 ½ tablespoons regular soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon canola oil
• 1 tablespoon sesame seed

Directions:

1. Wash bok choy. Cut stems AND tops into about 1-inch pieces.
2. In a large bowl, combine last 7 ingredients and mix well.
3. Add bok choy to the dressing and toss to coat.
4. Place in a hot wok or large pan and stir-fry over med-high heat for about 8 minutes or until desired tenderness is reached.

Reviews

[Spatula Licker]

I Love bok choy and this was Exactly what I was looking for!!!! I'm also crazy about very hot food so I used chili sesame oil and instead of soy sauce and brown sugar, I used hoisin sauce.. Made it last night and I'm making it again tonight!! YUMMY!!

[I'mPat]

I toasted my seasame seeds and only added half to the marinade and used the other half to sprinkle over the plated dish. I used 2 baby bok choy for 3 of us. The only change I would make would be to divide the marinade and add stalks to one half and the leaf to the other and cook the stems for 2 minutes and then add the leaf for a minute for though the stems were nice and crispy the leaf was overdone for us but still the taste was very good.

[Debbwl]

An ideal side! We like everything about this the way I prepared it as I did make one minor change. The change I made was to toss the stems in one bowl and the leave in a second so as both the stems and leaves would be well sauced and could be cooked evenly by first putting in the stems in the pan for a few minutes and when almost done added the leaves, resulting in tender stems and bright lightly cooked leaves. I did not and would not change the ingredients as the flavors were perfect. This is going into my will make again book, thanks for the post.