Ingredients

• 1 pound bok choy (or other Asian green such as tatsoi)
• 3 tablespoons vegetable oil
• 3 garlic cloves, finely chopped
• 1 pound Savoy or Napa cabbage, cored and thinly sliced
• 1/2 teaspoon Asian sesame oil
• 1 teaspoon sesame seeds, toasted

Preparation

Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.

Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a drop of water evaporates instantly. Pour vegetable oil down side of wok, swirling to coat sides. Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes. Add bok choy and stir-fry until ribs are crisp-tender, about 4 minutes. Serve drizzled with sesame oil and sprinkled with sesame seeds.

This stir-fry is surprisingly simple. A drizzle of sesame oil gives a nutty-toasty boost to thinly sliced bok choy and cabbage – yum!

Adapted from Gourmet.

Related posts:

• Red Split Lentils with Cabbage (Masoor dal aur band gobi)

• Cottage Fried Potatoes
• Red Cabbage Slaw
• Pan-fried Summer Squash
• Roasted Acorn Squash with Chile-Lime Vinaigrette

Related Tags: