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

 

Directions:

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.