Raleigh Downtown Farmer's Market

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Sesame Soy Braised Bok Choy


What you’ll need:

1 head bok choy

2 tablespoons peanut oil

1 tablespoon grated ginger

1 tablespoon minced garlic

½ cup of chicken stock

1 tablespoon toasted sesame oil

2 tablespoons soy sauce

2 teaspoons rice vinegar

1 teaspoon sugar

Salt and pepper to taste

2 tablespoons sesame seeds



Trim the root end off the bok choy head.  Slice the leafy portions of the plant from the stalks.  Cut both the leaves and the stalks into large matchstick-sized pieces, keeping the two piles separate.  Heat a very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes.  Add peanut oil and swirl it to coat the pan.  Add bok choy stems; stir-fry about 5 minutes.  Add ginger and garlic and stir-fry briefly.  Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste.  Cover, reduce the heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes.  Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes.