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Stir-Fried Baby Bok Choy

Photo: Jennifer Causey   

Hands-on time 15 mins
Total time 15 mins
Yield

Serves: 4

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.

Ingredients

  • 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

Nutrition Information

  • calories 138
  • fat 12 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 420 mg
  • calcium 45 mg

How to Make It

  1. 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.

  2. 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.