Ginger Sesame Steamed Bok Choy

Quick, healthy and delicious, this recipe will become your go-to method for cooking vegetables and the technique can be adapted to any other sturdy, leafy green like chard, kale and mustard greens. For this version, tender heads of baby bok choy are given a quick sear before being steamed in a flavorful ginger, garlic and lime sauce. The addition of baby bell peppers adds a pop of crunch and color, while a shower of sesame seeds adds nuttiness and depth.

4 medium heads baby bok choy

1/4 cup chicken stock

1/4 cup soy sauce

1 tablespoon fresh ginger, minced

1 clove garlic, minced

1 lime, zested and juiced

2 tablespoons sesame oil

3 baby bell peppers, thinly sliced

1 tablespoon sesame seeds

Sea salt

Rinse bok choy to remove any dirt and grit. Lightly pat dry, and cut in half lengthwise.

Place chicken stock, soy sauce, ginger, garlic, lime juice and lime zest in a small mixing bowl and stir to combine.

Heat sesame oil in a Cassadou or sauté pan set over medium heat until hot but not smoking, about 3-5 minutes. Add the bok choy cut sides down in a single layer. Sear until lightly charred on one side, about 3-5 minutes. Flip the bok choy, add the baby bell peppers, and cook until the bell peppers are slightly softened, about a minute longer.

Pour the chicken stock mixture over the bok choy. Cover with the lid and reduce heat to low. Steam until bok choy is slighty wilted but still crisp-tender, about 5 minutes. Remove from the heat and carefully uncover. Garnish with the sesame seeds and a sprinkle of sea salt.