Recipe of the Week

Recipe adapted from Stephanie Witt Sedgwick

2 teaspoons toasted sesame oil
1 teaspoon to 2 teaspoons mild olive oil or vegetable oil
1 4-ounce spring onion, sliced thinly, tough dark-green top removed (may substitute 3 to 4 scallions, white and light-green parts)
1 large carrot (2 to 3 ounces), trimmed and shredded
1 bunch of bok choi, root ends trimmed off, leaves separated and rinsed (but not dried) and cut crosswise into 4 pieces each
2 teaspoons low-sodium soy sauce, or to taste
1 teaspoon rice vinegar
Pinch sugar

Add 1 teaspoon of the sesame oil and enough vegetable oil to coat the bottom of a wok, frying pan, or large, deep-sided saucepan (preferably 11 or 12 inches wide); heat over medium-high heat, then add the sliced onion. Cook, stirring, for 1 minute, then add the carrot. Cook, stirring, for 2 to 3 minutes, then add the still-damp bok choi. Cover and reduce the heat to medium; cook, stirring occasionally, until the bok choi leaves are tender but the stalks retain some crunch.

Uncover and add the remaining teaspoon of sesame oil, the soy sauce to taste, rice vinegar and sugar, tossing gently to combine until the sugar is dissolved. Taste and adjust seasonings as needed. Serve hot or at room temperature.