It’s officially spring.
Farmers markets are starting to pop up in our neighborhoods. It’s the perfect time to add fresh vegetables back into our menus. Vegetables make great, lite side dishes that pair well with any main dish. Below is a recipe for baby bok choy that is crisp and fresh with an Asian flavor. Lightly boiling the vegetables keeps them crisp. Sesame oil gives these vegetables a distinctly Asian flavor.
| Serving size:
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200 grams
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| Number of servings:
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2
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| Calories per serving:
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72
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| Ingredients
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Calories
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| 400 grams baby bok choy
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52
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| 2 tsps sesame oil
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90
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| ¼ tsp sesame seeds
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1
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| 1¼ tsp salt
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0
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Trim the ends of the bok choy. Separate out the bok choy leaves and rinse them under running water. Bring a large pot of water to a boil. Add the baby bok choy and 1 teaspoon of salt to the boiling water. Cook the bok choy until just tender but still slightly crunchy (approximately 3-5 minutes). Drain the bok choy and transfer it to a large bowl. Add remaining salt and sesame oil to the bok choy and toss. Transfer the bok choy to a serving dish. Top with sesame seeds. Serve.
Barbara's Tips
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Sesame oil has a very intense flavor. A little goes a long way. Be careful not to overdo it.
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Salting the boiling water before you add the bok choy will ensure that the bok choy retain their vibrant green color.
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Add the sesame seed oil to the bok choy while they are still warm so they can absorb the flavors of the sesame oil.
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Essential Flavor Ingredients
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Sesame oil is an edible vegetable oil derived from sesame seeds. It is often used as a flavor enhancer in Korean, Chinese, Japanese, Middle Eastern and Southeast Asian cuisine. It has a distinctive nutty aroma and taste. It’s flavor is very intense.
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