Categories: Sides, Vegetables

Ingredients

• 1 head bok choy
• 1 tbsp sesame seeds
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• 1 tbsp balsamic vinegar
• Salt and pepper

Directions

1. Cut the thick bok choy stems crosswise into ½-inch-wide strips, discarding any hard core pieces. Rinse well in cold water and drain. Cut the leaves crosswise into 1/2-inch strips. Rinse and drain the leaves and set aside separately from the stems.

2. Heat a large skillet over high heat. Add the sesame seeds and cook, stirring often, until the seeds are toasted, about 1 minute. Transfer to a plate and set aside.

3. Heat the oil and garlic together over medium high heat just until the garlic softens. Add the bok choy stems and cook, stirring often, until the stems are crisp-tender, about 5 minutes. Stir in the leaves and cook until wilted, about 2 minutes. Stir in the vinegar and sesame seeds, and season with salt and pepper. Serve hot.

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