• Course: Side Dish
• Features: Fast, Kid-Friendly, Meatless

Ingredients:

• 2 teaspoons toasted sesame oil
• 1 to 2 teaspoon mild olive oil or vegetable oil
• 1 4-ounce spring onion, sliced thinly, tough dark-green top removed (may substitute 3 to 4 scallions, white and light-green parts)
• 1 large carrot (2 to 3 ounces), trimmed and shredded
• 1 pound (about 6 pieces) baby bok choy, root ends trimmed off, leaves separated and rinsed (but not dried) and cut crosswise into 4 pieces each
• 2 teaspoons low-sodium soy sauce, or to taste
• 1 teaspoon rice vinegar
• Pinch sugar

Directions:

Add 1 teaspoon of the sesame oil and enough vegetable oil to coat the bottom of a large, deep-sided saucepan (preferably 11 or 12 inches wide); heat over medium-high heat, then add the sliced onion. Cook, stirring, for 1 minute, then add the carrot. Cook, stirring, for 2 to 3 minutes, then add the still-damp bok choy; the pan will be full. Cover and reduce the heat to medium; cook, stirring occasionally, for 8 to 10 minutes, until the bok choy leaves are tender but the stalks retain some crunch.

Uncover and add the remaining teaspoon of sesame oil, the soy sauce to taste, rice vinegar and sugar, tossing gently to combine until the sugar is dissolved. Taste and adjust seasonings as needed. Serve hot or at room temperature.

This vegetable, especially the smaller varieties, can be gritty inside the root base. To clean, trim off the root end, separate the leafy stalks and place them in a sink or large container with cool water. Let them sit for about 10 minutes, then rinse.

Recipe Source:

From In Season columnist Stephanie Witt Sedgwick.

• Print This Recipe
• E-mail This Recipe