Baby Bok Choy with Crispy Shallots & Black Sesame Seeds
by Hara Dretaki
- 1 lb. baby bok choy
- 1 Tbsp coconut oil to start, more if necessary
- 2 medium shallots, sliced into very thin rings
- 1 Tbsp fresh ginger, peeled and grated
- 1 Tbsp mirin or apple juice
- 1 Tbsp soy sauce
- 1 Tbsp toasted black sesame seeds
Slice off the Base from the thick white stems. slice the stems and the leafy greens (keep them separate) into large chunks. Place the bok choy in a large bowl or salad spinner, fill the bowl with water, and swirl them until sand has been removed.
Heat the coconut oil in a large, nonstick skillet over medium heat. Add the sliced shallots and fry gently for 6–7 minutes until they are golden brown. It will take a while until they are soft, and then all of a sudden they’ll become crispy, so be careful not to burn them. Remove the shallots from the pan with a slotted spoon and set them aside.
Add more coconut oil if no oil remains in the pan and quickly sauté the ginger for 15 seconds. Add the bok choy stems and stir to coat with oil and ginger. Add the greens after 2 minutes and continue stirring. Now add the mirin and the soy sauce, stir briefly, and cover. Steam no more than 2 minutes. The bok choy should be bright green and slightly wilted. Uncover and stir everything together.
Serve with crispy shallots and sprinkled with sesame seeds.
Makes 4 servings