Seared Ahi Tuna with Sesame Crust, Jasmine Rice and Garlic Ginger Sautéed Bok Choy

Ingredients

• 1.5 cup jasmine rice
• 2.25 cup water (use cold water)

Instructions

1. 1

   Rinse the Rice

   • Place the jasmine rice in a fine-mesh sieve.
   • Rinse under cold running water, swishing the grains with your hand, for about 1-2 minutes until the water runs mostly clear.
   • Drain the rice thoroughly to remove all excess water.
2. 2

   Combine and Bring to a Boil

   • Transfer the rinsed and drained rice to a medium saucepan with a heavy bottom and a tight-fitting lid.
   • Add the water.
   • Stir once to combine.
   • Place the saucepan over medium-high heat and bring the water to a full boil, uncovered.
3. 3

   Simmer Gently

   • As soon as the water is boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the tight-fitting lid.
   • Let the rice simmer gently for 15 minutes. Do not lift the lid during this time, as the trapped steam is essential for cooking the rice.
4. 4

   Rest and Steam

   • After 15 minutes, turn off the heat completely but leave the saucepan on the warm burner.
   • Let the rice rest, still covered, for an additional 10 minutes. This crucial step allows the grains to absorb the remaining moisture and firm up.
5. 5

   Fluff and Serve

   • After the resting period, remove the lid.
   • Gently fluff the rice with a fork or a rice paddle to separate the grains.
   • Serve immediately as a perfect accompaniment to your main dish.

Ingredients

• 1 lb Bok Choy (About 4-5 small heads, or 2 large heads)
• 1 tbsp Vegetable Oil (Use a neutral oil with a high smoke point like canola or avocado oil)
• 4 clove Garlic (Finely minced)
• 1 inch Ginger (Freshly grated or minced)
• 2 tbsp Soy Sauce (Use tamari for a gluten-free option)
• 2 tbsp Water
• 1 tsp Toasted Sesame Oil (Added at the end for flavor)
• 0.25 tsp Red Pepper Flakes (Optional, adjust to your spice preference)
• 0.25 tsp Salt (To taste, as soy sauce is also salty)
• 0.25 tsp Black Pepper (Freshly ground is best)
• 1 tsp Sesame Seeds (Toasted, for garnish)

Instructions

1. 1

   Prepare Ingredients (Mise en Place)

   • Wash the bok choy thoroughly, ensuring any grit between the stalks is removed. Pat completely dry with a clean towel or use a salad spinner. This is crucial for a good sauté.
   • Trim the very end of the root base. Separate the leaves from the white stems. Chop the stems into 1-inch pieces. Leave the leafy greens whole or roughly chop if they are very large.
   • In a small bowl, whisk together the soy sauce and water. Set aside.
   • Mince the garlic and grate the ginger.
2. 2

   Stir-Fry the Bok Choy

   • Place a large skillet or wok over high heat. Once it's very hot, add the vegetable oil.
   • Add the minced garlic and grated ginger. Stir-fry for about 20-30 seconds until fragrant, being careful not to let them burn.
   • Immediately add the chopped bok choy stems to the wok. Stir-fry for 2-3 minutes until they start to become tender and slightly translucent.
   • Add the bok choy leaves and the soy sauce mixture. Toss continuously for 1-2 minutes until the leaves are just wilted but still vibrant green.
   • Avoid overcooking; the stems should remain crisp-tender.