Ginger~Sesame Bok Choy

Ginger~Sesame Bok Choy

serves 4

takes just about 15 minutes total, start to finish

1 tablespoon rice vinegar

1 tablespoon soy sauce

1/4 teaspoon toasted sesame oil

5 thin slices peeled  fresh ginger

4 to 5 heads baby bok choy

(1 pound) each halved lengthwise

1. In a small bowl,

whisk together vinegar, soy  sauce, and sesame oil.

Set aside.

2. In a large skillet with a tight fitting lid,

bring 1 cup water and ginger to a boil.

 Add the bok choy; reduce to a simmer. 

Cover and cook until leaves are vibrant green

and stems are fork-tender, 3 to 5 minutes. 

 Drain well; discard ginger.

3. Transfer bok choy to a serving platter;

drizzle with the vinegar-soy mixture,

and serve immediately.

Recipe is from Martha Stewart's Every Day Food magazine.

My notes:

  This is very reminiscent of the flavors

 we enjoyed while stationed in Japan.

 Not everyone is going to like it. 

 The sesame oil is a very strong flavor. 

We like it and you  just might  like it as well.

My addition:

I added a sprinkling of sesame seeds

 just for the photo.

  I should have toasted them

in a dry skillet first. It would have

brought a toasty flavor, and color.

If you make this,

 try drizzling just a portion of the sauce

 over the  baby bok choy.  

The recipe makes more sauce

 than  you actually need.

My opinion of course.

Have a great weekend.

As always,

Take Care