Bok choy has a high water density, so steaming, rather than stir-frying it, preserves some of its structure and crunch. Here, a light dressing of fragrant sesame oil, crunchy sesame seeds, and tender green onions coats the vegetable simply. Adding some sliced mushrooms to the steamer would add nice textural and taste contrast.
Sesame Bok Choy
4 baby bok choy, about 1/3 lb. (155 g) each, halved lengthwise
2 green onions, thinly sliced
1 1/2 tsp. Asian sesame oil
1 tsp. sesame seeds
Kosher salt
Pour water into a wide saucepan to a depth of about 1 inch (2.5 cm) and set a steamer basket or insert in the pan. Bring the water to a boil over high heat. When the water comes to a boil, place the bok choy in the steamer, cover tightly, and steam until tender when pierced with the tip of a paring knife, but still slightly crisp at the center, about 4 minutes. Transfer to a serving bowl.
Add the green onions, sesame oil, sesame seeds, and a pinch of salt to the bok choy and toss to coat evenly. Serve warm or at room temperature.
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