This recipe is so simple and so delicious. I bought two bunches of bok choy at the farmers market last week, and this ended up being the perfect way to prepare it.
If you don’t have bok choy, this recipe works fine with any green — spinach, pea leaves, kale, mustard greens, escarole, et cetera — just be sure to vary the cooking time depending on the hardiness of the green. Spinach and pea leaves will cook very quickly, while kale will need about 15 minutes.
I served this with a Thai-spiced turkey tenderloin and oven-roasted sweet potatoes, but the greens would complement many dishes.
Ginger-Garlic-Sesame Bok Choy
You can leave the bok choy leaves intact once you remove the bottom core. There’s no need to chop them any smaller.
2 bunches bok choy, rinsed, with bottom root/core removed
1 tablespoon vegetable or canola oil
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
Sprinkle of red pepper flakes
1 teaspoon sesame oil
In a large skillet, heat the cooking oil with the ginger, garlic, red pepper and sesame oil to a sizzle, stirring constantly. When fragrant, after about 1 minute, add the greens and stir, turning them over frequently and making sure they are coated with the oil and seasonings until done, about 7 minutes.