Think of mild-flavored, juicy bok choy stir-fry as an invitation to experiment in the kitchen. It's especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce.
6 heads baby bok choy
2 tablespoons dark sesame oil
2 spring onions or 1 bunch scallions, white and light green parts only, thinly sliced
3 tablespoons low-sodium soy sauce
1/2 teaspoon sugar
1 Fresno chili, very thinly sliced
1/4 cup chopped cashews
3 small radishes, very thinly sliced
1 1/2 teaspoons toasted sesame seeds
How to Make It
Trim leafy greens from bok choy; chop greens and reserve. (You should have about 2 cups.) Cut stalks into 1-inch pieces. Discard root ends.
Heat a large cast-iron skillet or wok over high heat. Add oil; swirl to coat. Add bok choy stalks and onions. Stir-fry until just softened, about 2 minutes. Add reserved greens, soy sauce, sugar and chili. Stir-fry until liquid has thickened, about 1 minute. Transfer mixture and sauce to a serving bowl. Top with cashews, radish slices and sesame seeds; serve immediately.