Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Wok-Seared Baby Bok Choy with Chili Oil and Garlic

Share
avatar
Lobo
Moderator
Moderator

Posts : 26734
Thanked : 1361
Join date : 2013-01-12

Wok-Seared Baby Bok Choy with Chili Oil and Garlic

Post by Lobo on Mon 25 Jan 2016, 12:19 am


Wok-Seared Baby Bok Choy with Chili Oil and Garlic


Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Spicy red chili oil delivers its pure bold flavor to a quick stir-fry of baby bok choy. Accented by nutty sesame seeds, assertive garlic and spicy red pepper flakes, this side dish perks up a midwinter meal.






  • 1K+

Ingredients:


  • 1 Tbs. sesame seeds
  • 4 heads baby bok choy, about 1 lb. total
  • 1 1/2 Tbs. canola oil
  • 3 garlic cloves, thinly sliced
  • 1/2 tsp. red pepper flakes
  • Sea salt, to taste
  • 1/4 cup low-sodium chicken broth
  • 2 tsp. Asian chili oil


Wine Pairing

This pairs well with soft, light-bodied white wines from our Wine Club.

Directions:

In a dry small fry pan over medium heat, toast the sesame seeds until golden brown and fragrant, 4 to 5 minutes. Transfer to a plate and let cool.

Cut off the tough base from each head of bok choy. Separate the heads into individual stalks by snapping the stalks away from their cores.

In a wok or a large fry pan over medium-high heat, warm the canola oil. When it is hot and shimmering in the pan, add the garlic and red pepper flakes and cook, tossing and stirring constantly, until fragrant but not browned, 20 to 30 seconds. Add the bok choy and a pinch of salt and cook, tossing and stirring, until the bok choy just begins to wilt, 1 to 2 minutes. Add the broth and cook, stirring occasionally, until the bok choy is just tender and the broth evaporates, 1 to 2 minutes. Add the chili oil, stir well to coat the bok choy and remove from the heat.

Stir in the sesame seeds, transfer the bok choy to a warmed serving bowl and serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).

    Current date/time is Tue 21 Nov 2017, 12:11 am