Sauteed Bok Choy

After making my Beef and Vegetable Stir Fry with Peanut Sauce, I had a good amount of bok choy left over. Bok choy is a Chinese variety of cabbage. It has long stalks and dark green leaves. It's pretty common in Chinese food.

I wanted to make something yummy to use the bok choy before it went bad, and I found just the thing. I found a nice little sauté recipe on Recipezarr, originally posted by Aimchick. I had all the ingredients on hand (that's awesome!) and it was quick and easy to prepare. I only made a few little adjustments to suit my taste. The result is very tasty and flavorful. Especially since I used my own homemade chicken broth!

It is hard to make bok choy look pretty (at least it is for me), but bok choy is a beautiful thing. It's has a great texture when sauteed - just a little crunch to it. And it makes for a healthy side dish, offering lots of vitamin C, calcium, and vitamin A. According to About.com, it "contains glucosinolates, which may prevent cancer." I like that!

Sauteed Bok Choy
Adjusted from Recipezarr poster Aimchick

Serves 4

1 head bok choy, sliced, both white and green parts
1/3 cup onion, diced
1 tablespoon grated ginger root
2 teaspoons olive oil
1/2 teaspoon sesame oil
1 teaspoon fish sauce
1 tablespoon rice vinegar
1 1/2 teaspoons sesame seeds, plus more for garnish
1/4 cup chicken broth

1 teaspoon low sodium soy sauce
crushed red pepper flakes (I like heat, so I did 5 little shakes of the container)

Before I rinsed my bok choy, I cut it into manageable sized pieces. It was about a foot long before I did that. I cut it into 4" sections. Then I put it in a deep bowl of water. I drained it and filled it up 2 more times, to make sure all the grit came off the stalks and the leaves.

You could use a salad spinner to remove the excess water. But I had time, so I let it dry by putting the stalks vertically in a colander.

Heat up a sauté pan or a wok on a fairly high flame. Add the olive oil, swirl it around, and then add the onion and ginger. Sauté the onion until it's tender (about a minute).

Then add remaining ingredients and sauté for about 8 minutes.

Garnish with sesame seeds.