- 2 Tbsp sesame seeds, raw
- 2 tsp canola oil
- 1 Tbsp ginger root, grated
- 2 tsp minced garlic
- 6 cup(s) uncooked bok choy, sliced crosswise 1/4-inch to 1/2-inch thick
- 3/4 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.
Heat oil in same skillet over medium-low heat. Add ginger and garlic; cook, stirring frequently, until fragrant, about 1 minute.
Add bok choy, salt and pepper; stir-fry over medium-high heat until bok choy is tender, about 5 minutes. Sprinkle in sesame seeds and toss to coat. Transfer to a serving bowl. Yields about 2/3 cup per serving.
- If you like your food spicy, use crushed red pepper flakes instead of black pepper.