Categories: Vegetables- Bok Choy

Ingredients

• 1 Tbsp. sesame seed
• 8 medium-size heads baby bok choy (about 1` 1/2 lb. total)
• About 2 Tbsp. Oriental sesame oil or salad oil
• 1 Tbsp. minced fresh ginger
• 3 Tbsp. dry sherry
• 3 Tbsp. soy sauce
• 1/8 tsp. crushed dried hot red chiles (optional)
• 1/4 cup thinly sliced green onion

Directions

1. Stir sesame seed in a 10 to 12 inch frying pan over medium-low heat until golden, 3 to 5 minutes. Pour out of pan and reserve.

2. Cut heads of bok choy in half lengthwise. Rinse between leaves, keeping halves intact.

3. Coat bottom of a 10 to 12-inch frying pan with 1 1/2 tsp. oil; set over medium-high heat. When pan is hot, lay bok choy, as many as will fit in a single layer, cut side down in pan. Add 2 Tbsp. water. Cover and cook just until bok choy wilts, about 2 minutes.

4. Lift out of pan, drain briefly, and arrange cut side up on a platter or shallow 3 to 4 quart baking dish. Remove any water from pan.

5. Repeat to cook remaining bok choy. (If made ahead, cool, cover, and hold at room temperature up to 4 hours or chill until the next day.)

6. Add 1 Tbsp. oil and ginger to pan and stir over high heat until ginger is lightly browned, about 30 seconds. Add sherry and bring to a boil. Remove from heat and add soy and chilies. (If made ahead, cover sauce and store at room temperature up until the next day.)

7. Serve bok choy hot, at room temperature, or reheated. Pour reserved sauce evenly over hot or cool vegetables. Sprinkle with green onion and toasted sesame seed.

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