Sesame Ginger Bok Choi


1 tablespoon vegetable oil

2 cloves garlic, crushed and chopped

1 teaspoon fresh ginger, peeled and finely minced

All the bok choi from your box, stems and leaves separated. All parts roughly chopped.

1/2 bunch carrots, sliced thin (1/8” inch) on the diagonal

2 - 3 turnips, quartered and then cut the quarters into thirds

1 teaspoon sesame oil

1 tablespoon soy sauce

1 tablespoon water

1/4 teaspoon chili flakes

1/4 teaspoon sesame seeds


Combine the sesame oil, soy sauce, water and chili flakes in a small bowl. Set aside. Heat the vegetable oil in a large skillet and cook the garlic and ginger until fragrant (1 - 2 minutes). Mix in the stems of the bok choi, carrots and turnips and cook for 3 - 4 minutes. Add the soy sauce mixture and the leaves and cook for 2 minutes more or until heated through and the leaves are wilted. Sprinkle with sesame seeds and serve over rice or other grain. You can add tofu or leftover chicken if you need some protein!

meal or course
brunch, buffet, dinner, lunch, side, vegetable dish