So I’m kind of a strange person. I get on these weird kicks, and have these weird little orders to doing things. I once confessed that I make the recipes out of cookbooks in order and my friend Judd shouted, “Bret, cookbooks aren’t narratives!” So I’ve been on a kick lately of trying to find simple ways of preparing different foods. I found a list of vegetables on Wikipedia, and so I’m going down it in order starting with bok choy.
1 tablespoon sesame oil
3 shallots, chopped
1 lb. baby bok choy, rinsed and clean!
2 teaspoons tamari or soy sauce
2 tablespoons sesame seeds
maybe some red pepper flakes if you’d like
Heat up the sesame oil in a skillet. I love my cast iron skillet and cook everything in it, but maybe you want to use a wok or something. That’s okay!
Sautee shallots. Oh, and here’s something I just found out the other day. Slicing onions make me cry like crazy but Brenna says that if I wet my hands before I do it then that will keep it from happening. I tried it and it worked… this time.
So once the shallots get soft, add in your baby bok choy. Be careful! See that picture up there? I kind of messed up and cooked the bok choy for too longer and they got wilty. Don’t let it happen to you! Just cook them long enough to get them coated in oil and a bright green.
Just a little bit before you suspect it’ll be done, sprinkle the tamari and sesame seeds over it. Stir it all up and make sure that the tamari and sesame seeds are evenly distributed. Serve over whatever! I ate it on white rice but afterwards I was like, “Man, I never use my noodles that I have hanging out in the cupboard.” Oh, and if you want a little kick in there you can add red pepper flakes to the recipe. I added them in at the very end, but it would probably make it spicier and nicer if you sprinkled them in at the very beginning when you’re heating up the oil.