Bok Choy with Garlic And Ginger


I love baby bok choy – its super quick to make and wonderful with this garlic and ginger sauce. I swapped in green garlic today – yummy!!

1 TBSP vegetable oil
2 medium garlic cloves, minced
2 TBSP freshly grated ginger
1/4 teaspoon red pepper flakes
1 1/2 lb bok choy, cut into 1-inch pieces
1 TBSP soy sauce
1 TBSP water
1/4 tsp toasted sesame oil

In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute.

Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

Turn off the heat, stir in the sesame oil, and season with salt if desired.

Serves 4.


Sesame Crusted Tuna


We were lucky enough to have a friend share some fresh tuna with us. It was amazing! This is the recipe I came up with to celebrate its freshness.

1 lb tuna
1/2 c sesame seeds
1 TBSP chili pepper flakes
Salt and pepper
1 TBSP wasabi
1 piece fresh ginger, finely grated
1/4 c ponzu or soy sauce
1 jalapeño, finely grated

Combine wasabi, ponzu, ginger and jalapeño, set aside.

On a shallow plate combine sesame and chili flakes. Salt and pepper fish, then roll in sesame seeds.

Heat a cast iron skillet on high heat. Cook fish for about 3 minutes per side (depending on thickness).

Serve with sauce.

Serves 4.