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Side Dish
2 - 4 servings
10 minutes
10 minutes
Chef Tom Fraker
3/4 pound Bok Choy
1 tablespoon vegetable oil
1 teaspoon ginger root, minced
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds, toasted
Separate bok choy leaves; cut green leaves from white stalks. Thinly slice leaves and stalks and keep separate.
Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides.
Add white stalks, ginger, garlic, salt, and pepper, and cook for 1 minute.
Add green leaves and broth and cover and cook for 2 minutes or until crisp - tender. Stir in sesame oil and sprinkle with sesame seeds, then serve.
