June 25, 2009
I recently made this bok choy to accompany wild salmon marinated in a yuzu marinade that I picked up at a local specialty market. Instead of using rice wine vinegar as my acid, I experimented with lemon. I thought it might be a fun play off of the yuzu, a citrus fruit. I skipped sesame oil, which is commonly paired with Chinese-style sauteed greens. Instead, I opted for a much more subtle sesame flavor imparted from roasted sesame seeds sprinkled on top. But if you want a more pronounced sesame flavor, you can certainly finish cooking with a drizzle of sesame oil.
10-Minute Quick Sauteed Bok Choy
(can be adapted for kids 10+ mos)
1 tbsp organic vegetable oil
2 cloves organic garlic, thinly sliced
1 lb organic bok choy, cleaned and roughly chopped
2 tsp organic, low sodium soy sauce
1/4 c organic chicken or vegetable broth
juice of 1 organic lemon (substitute rice wine vinegar for kids under 12 mos)
1 tsp cornstarch
organic sesame oil, to taste (optional, skip for kids under 12 mos)
organic roasted sesame seeds (optional, skip for kids under 12 mos)
salt, (optional, skip for kids under 12 mos)
1. Whisk together soy sauce, broth, lemon juice, and cornstarch until cornstarch has dissolved. Set aside.
2. Heat wok over high heat until a drop of water sizzles and evaporates immediately. Add oil and swirl to coat the entire wok. Add garlic and stir-fry until it just starts to turn brown. Watch—this happens quickly!!
3. Add the bok choy and saute, stirring frequently, for just a couple of minutes, until the leaves turn bright green and wilt. Add the liquid mixture. Toss for a few seconds and then cover with a lid. Cook until the thicker stems are tender (but not soggy–you still want them to have a little crisp) and the liquid has thickened.
4. If using sesame oil, remove lid, add a drizzle and stir-fry a couple of more seconds. Serve, sprinkling roasted sesame seeds on top. I don’t add extra salt, but taste and decide for yourself—you may want to add a little for adult portions.