Sesame Bok Choy
Bok choy has a high water density, so steaming it, rather than stir-frying it, preserves some of its structure and crunch. Here, a light dressing of fragrant sesame oil, crunchy sesame seeds and tender green onions coats the vegetable to add extra flavor.
- 4 baby bok choy, about 1/3 lb. (155 g) each, halved lengthwise
- 2 green onions, white and light green portions, thinly sliced
- 1 1/2 tsp. Asian sesame oil
- 1 tsp. sesame seeds
- Kosher salt
Pour water into a wide saucepan to a depth of about 1 inch (2.5 cm) and set a steamer basket or insert in the pan. Bring the water to a boil over high heat. When the water comes to a boil, place the bok choy in the steamer, cover tightly and steam until tender when pierced with the tip of a paring knife but still slightly crisp at the center, about 4 minutes. Transfer to a serving bowl.
Add the green onions, sesame oil, sesame seeds, and a pinch of salt to the bok choy and toss to coat evenly. Serve warm or at room temperature. Serves 4 to 6.
Adapted from Williams-Sonoma Cook Good Food (Weldon Owen, 2014)