Dim-Sum Homestyle

Saturday’s new crate brought with it another vegetable I had probably eaten at dim-sum, but never bought or attempted to cook. A baby bok choy peered out at me and just begged to be cooked.

Not having a clue about this green vegetable, I Googled and found a recipe for which I actually had most of the ingredients. Enjoy the fact that I am providing quantities and I pretty much stuck to the amounts indicated, although I profess to pouring in the glaze ingredients because I was too lazy to look for measuring spoons. On second thought, I read the measurements but didn’t really follow them.

Soy-Glazed Baby Bok Choy

1 T. sesame seeds, toasted
1 T. lemon olive oil (the recipe called for peanut oil, but I don’t use peanut oil these days)
1 pound baby bok choy, ends trimmed, chopped coarsely

3 cloves garlic, minced
1 T. fresh ginger, minced
2 green onions, chopped (I used sweet yellow onion instead)

Glaze
1-1/2 T. rice vinegar
1-1/2 T. soy sauce
1 t. sesame oil
½ t. sugar

Toast the sesame seeds in a dry non-stick skillet until golden. Set aside.

Add the oil to the skillet and heat on medium high. When it’s hot, add the bok choy. Brown for 3-4 minutes. Remove bok choy to a bowl.

Add the garlic, ginger, and onions to the skillet. Cook for 1 minute or until onions are translucent. Add the glaze ingredients and cook until just beginning to thicken, about 1 minute. Return the bok choy to the skillet and cook for a minute or two, tossing with the glaze. Remove to a serving platter and top with toasted sesame seeds.

This was one of the best investments of 20 minutes I have ever made!