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Seared Bok Choy

Far from the traditional steamed greens, this seared bok choy maintains a crunch in the stalk while the leaves caramelize.

How To Make Seared Bok Choy - Real Plans

Looking to incorporate more greens (and nutrients) into your diet? Look no further. Far from the traditional steamed greens, this seared bok choy maintains a crunch in the stalk while the leaves caramelize.

If you happen to love sesame seeds as much as we do, buying in bulk is often the way to go. You can save money by purchasing just the amount you need. Then, toast the seeds ahead of time and store in a glass jar to keep fresh longer. Sprinkle on anything from vegetables to pasta to add flavor and crunch to even the simplest of dishes.

 

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Seared Bok Choy

  • 5m
  • 10m
  • 15m

Ingredients

  • 1 tbsp. sesame seeds
  • 4 heads baby bok choy
  • 1 tbsp. sesame oil
  • 3 cloves garlic
  • 1/4 c chicken broth, or filtered water
  • 2 tsp. chili oil, optional if you like heat
  • coarse sea salt, to taste

Instructions

  1. Toast the sesame seeds in a small saucepan with no oil until golden brown and fragrant, 4 to 5 minutes. Set aside to cool.
  2. Cut off the base from each head of bok choy. Separate the stalks away from their cores.
  3. In a wok or a large fry pan over medium-high heat, warm the sesame oil.
  4. Thinly slice the garlic.
  5. When hot, add garlic and cook, stirring constantly for about a minute. Add the bok choy and cook, tossing constantly with tongs, 1 to 2 minutes. Add the broth and cook, stirring occasionally, until the bok choy is tender and the broth evaporates, 1 to 2 minutes. Add the optional chili oil, and toss one more time to incorporate completely.
  6. Remove from heat and stir in the sesame seeds. Season with sea salt to taste and serve immediately.
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