Try something different this weekend with this flavorful Asian-inspired side dish.
Recipe and photograph by Kimme Hargrove
1 large bunch bok choy
2 Tablespoons olive oil
2 garlic cloves, minced
1 teaspoon fresh ginger, grated (or use stir-in paste found in the refrigerated herb section)
2 Tablespoons soy sauce
Salt and pepper, to taste
Sesame seeds for garnish
Cut ends of stems off of bok choy. Wash it, then chop the white stem and green leaves into 1-inch pieces.
Heat oil in a large sauté pan on medium heat. Add garlic and ginger, and sauté no more than 1 minute.
Add bok choy and soy sauce, and sauté for about 3-5 minutes, stirring until crisp-tender.
Toss in salt and pepper, to taste, and top with sesame seeds just before serving.
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