Baby Bok Choy

Bad news, readers. I'm getting old. And boring.

I get more excited about Meyer lemons, black sesame seeds, and baby bok choy than I do about M&Ms and 7-Eleven slurpies.

When I spotted a container of baby bok choy at Costco, I did a little jig. Well, not really, but I think I bounced (a little) and gave (a little) yelp.

These bok choy were so fresh and beautiful they barely needed anything added to bring them to perfection. I heated up my cast iron pan and gave them a quick saute with some ginger and scallions. Then I added some liquids and cooked the whole thing up for a couple of minutes.

The dish was so perfect I made it again the next night. And I've been dreaming of it since. That's how old and boring I am.

Baby Bok Choy 
Serves 2-4; 10 minutes prep

2 lb. baby bok choy (about a dozen heads)
1 tablespoon canola oil

1/2 teaspoon grated fresh ginger

3 scallions, white and light green part only, sliced thinnish

1 teaspoon toasted sesame oil

1 tablespoon soy sauce
2 tablespoons sake rice wine
sesame seeds, optional, for garnish

First, clean the bok choy. Remove all the leaves from the core and discard the center portion. Rinse the leaves (leave them whole), drain them, and pat them dry.

Combine the oil, ginger, and scallions in a large wok or cast iron skillet. Turn the heat to medium-high (yes, after you've added the foods - this keeps the delicate ginger from burning) and cook for 2-3 minutes till the pan is warm and the oil is beginning to sizzle and get fragrant.

Add the bok choy and toss with the oil. Cook for 2-3 minutes, stirring frequently, till the bok choy begins to soften and brighten.

Add the sesame oil, soy sauce, and sake. Cook uncovered for another minute or two, stirring frequently, till the sauce is bubbling and coating the bok choy.

Transfer to a serving dish, garnish with sesame seeds if desired, and serve.