This recipe post is just a happy reminder that we still have the Clean Start cookbook giveaway going on, so if you haven’t yet entered, just go over to that post and leave us a comment!
We often add bok choy as one of many ingredients in a stir-fry dish, but Terry Walters highlights baby bok choy as a standalone in this preparation. She very lightly steams baby bok choy, then drizzles with an Asianesque vinaigrette made of two types of sesame oil and ume plum vinegar. We amped the heat just a bit with crushed red pepper, but Terry also suggests using more hot sesame oil over regular toasted sesame oil.
Baby Bok Choy with Hot Sesame Oil and Lime
4-5 heads baby bok choy
1 tablespoon grapeseed oil
1 tablespoon lime juice
1 teaspoon hot sesame oil
1 teaspoon toasted sesame oil
¼ teaspoon ume plum vinegar
1 teaspoon toasted black sesame seeds
1 teaspoon toasted ivory sesame seeds
Keep smaller bok choy heads whole and slice larger ones in half the long way. Wash well and trim off dried root ends. Place steaming rack in pot over 2 inches water, bring to a boil, add bok choy and steam 3 minutes or until just bright green (time will vary according to size of bok choy). Remove from heat and place bok choy on platter or individual plates.
In small bowl, whisk together grapeseed oil, lime juice. hot sesame oil, toasted sesame oil and ume plum vinegar. Pour over bok choy, top with sesame seeds and serve.