Serves 6
Start to finish: 20 minutes
2 tablespoons sesame seeds (optional)
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 pounds bok choy, trimmed, sliced into 1-inch pieces, and rinsed
1/2 cup chicken broth
2 tablespoons soy sauce
1 teaspoon Sriracha or other hot chili sauce
Place the sesame seeds, if using, in a large stock pot or braiser (this will seem silly, but you will use the same pan to cook the bok choy). Heat the pan over medium heat, stirring frequently until you can smell the sesame seeds and they turn a bit more golden in color. This will only take 2 or 3 minutes; watch carefully that they don’t get too brown. Turn the seeds onto a small plate and set aside.
Heat the vegetable oil in the same pan over medium-low heat. Add the garlic and the ginger and stir for 1 minute until you can smell the aromas. Add the bok choy (it’s OK if it’s still a bit damp) and stir for another 2 minutes, then pour in the chicken broth, soy sauce and hot sauce, and bring to a simmer. Cover the pan and cook the bok choy for about 8 minutes, until it is tender, stirring occasionally. Transfer to a serving bowl with its cooking liquid and serve hot, with the sesame seeds sprinkled on top if desired.
Nutrition information per serving: 65 calories; 34 calories from fat; 4 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 316 mg sodium; 5 g carbohydrate; 2 g fiber; 2 g sugar; 3 g protein.
Katie Workman, Associated Press
