This picture is actually my second try, so glad I got 2 bunches of bok choy! The first bunch, I just tossed in the pan with some evoo and it turned out tasty but hard to cut and bite. Brilliantly, I chopped the second bunch and tossed them in oil and sesame seeds. I loved it!
Bok choy is known as the Chinese cabbage but it had such a mild flavor compared to green and red cabbage that it really needed some sesame flavor. Lots of recipes said to use soy sauce - but soy hates me, so I improvised.
It greened up so nice after the sautee and actually paired nicely with my good friend, Hormel Beef and au jus.
It greened up so nice after the sautee and actually paired nicely with my good friend, Hormel Beef and au jus.
I can't wait for the next time bok choy wanders across my plate :)
