a simple technique with green vegetables, spicy, lightly stir-fried
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Side Dish, Vegetable
Cuisine: Vegan, Vegetarian
Keyword: bok choy, hot sauce
Servings: 2servings
Calories: 129kcal
Author: Trish | The infinebalance Food Blog
Ingredients
4heads baby bok choy
1tablespoonsesame seeds
1tablespoonolive or avocado oil
½teaspoonsesame oil
1teaspoonSriracha or hot chili sauce
1tablespoontamari or soy sauce
Instructions
Slice the bok choy in half length wise and rinse well. Gently shake and pat dry. A little water in between the leaves is okay.
Heat a hot skillet or cast iron pan over medium high heat. Toast sesame seeds in hot pan for 2-3 minutes, until slightly browned. Remove seeds from pan and set aside.
In a small bowl mix Sriracha and tamari and set aside.
Heat oil in the hot pan. Add the garlic to the oil and stir quickly to avoid burning, quickly add the bok choy, cut-side down. Sear for about 30 seconds, then flip over. Pour Sriracha and tamari mixture over the bok choy and cover with the pan with a lid. Cook 3-4 minutes, until bok choy is tender. Sprinkle on sesame seed oil just before removing from heat. Stir. Remove from heat.
Serve with sesame seeds sprinkle on top.
Notes
I’ve used this technique with broccoli, chinese broccoli and kale and it is good every time. Use this recipe for any green that likes a bit heat.