Spicy Bok Choy


  • 4 heads baby bok choy
  • 1 tablespoon sesame seeds
  • 1 tablespoon olive or avocado oil
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha or hot chili sauce
  • 1 tablespoon tamari or soy sauce


  1. Slice the boy choy in half length wise and rinse well. Gently shake and pat dry. A little water in between the leaves is okay.
  2. Heat a hot skillet or cast iron pan over medium high heat. Toast sesame seeds in hot pan for 2-3 minutes, until slightly browned. Remove seeds from pan and set aside.
  3. In a small bowl mix Sriracha and tamari and set aside.
  4. Heat oil in the hot pan. You can use half avocado oil (for it’s higher smoke point) and half sesame oil. You can use 2 tablespoons of sesame oil instead.
  5. Add the garlic to the oil and stry quickly to avoid burning, quickly add the bok choy, cut-side down. Sear for about 30 seconds, then flip over. Pour Sriracha and tamari mixture over the bok choy and cover with the pan with a lid. Cook 3-4 minutes, until bok choy is tender. Remove from heat.
  6. Serve with sesame seeds sprinkle on top.


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