Bok Choy with Sesame Seeds
A simple, elegant side dish featuring tender-crisp bok choy sautéed with garlic and finished with toasted sesame seeds and a drizzle of sesame oil. A perfect, nutty complement to any meal, ready in minutes.
For 4 servings
Prepare the bok choy.
- Wash the bok choy thoroughly under running water, paying attention to the base of the stems.
- Trim off the very bottom of the root end.
- Slice each head of bok choy in half lengthwise.
Toast the sesame seeds.
In a small, dry skillet over medium heat, toast the sesame seeds, shaking the pan frequently, until they are fragrant and lightly golden. This should take about 2-3 minutes. Remove from the pan immediately to prevent burning and set aside.
TIPWatch the seeds closely as they can go from toasted to burnt very quickly.Sauté the garlic.
In a large skillet or wok with a lid, heat the olive oil over medium-high heat. Add the thinly sliced garlic and sauté for about 30 seconds until it becomes fragrant.
TIPCook the garlic just until aromatic. If it browns too much, it will taste bitter.Cook the bok choy.
- Carefully arrange the bok choy halves in the skillet, cut-side down.
- Pour the water into the pan, and immediately cover with a lid.
- Allow the bok choy to steam for 3-4 minutes, until the white stems are tender-crisp.
- Uncover and continue to cook for another 1-2 minutes, allowing any remaining water to evaporate.
TIPThe goal is to have crisp stems and wilted leaves. Adjust steam time based on the thickness of your bok choy.Finish the dish.
Remove the skillet from the heat. Drizzle the toasted sesame oil and fresh lemon juice over the bok choy. Season with a pinch of salt and black pepper.
Garnish and serve immediately.
Transfer the cooked bok choy to a serving platter. Sprinkle generously with the toasted sesame seeds and serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For even cooking, try to select heads of bok choy that are similar in size.
- 2Don't overcrowd the pan. If your skillet isn't large enough, cook the bok choy in two batches.
- 3Toasted sesame oil has a strong flavor, so a little goes a long way. It's best used as a finishing oil rather than for high-heat cooking.
- 4Store leftovers in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Healthy
To lower the fat content, reduce the olive oil and sesame oil by half. Use an extra splash of water to steam-fry the bok choy.
quickQuick
Use baby bok choy instead of large heads. They cook in about half the time and don't need to be sliced.
high proteinHigh protein
Add a handful of shelled edamame to the pan along with the water to boost the protein content.
Why this is on our healthy list.
Rich in Calcium
Bok choy is an excellent non-dairy source of calcium, which is crucial for maintaining strong bones and teeth.
Heart-Healthy Fats
Both olive oil and sesame oil are rich in monounsaturated and polyunsaturated fats, which help support cardiovascular health by managing cholesterol levels.
Packed with Antioxidants
This dish is loaded with antioxidants like Vitamin C and beta-carotene, which help protect your body's cells from oxidative stress.
Good Source of Fiber
The combination of bok choy and sesame seeds provides dietary fiber, which aids in digestion and promotes a healthy gut.
Frequently asked questions
Yes, this dish is very healthy. It's rich in vitamins A, C, and K, and is a good source of calcium and fiber. The sesame and olive oils provide heart-healthy monounsaturated and polyunsaturated fats.