Sesame soy braised bok choy

• 1/2 head bok choy
• 1 tbsp peanut oil
• 1/2 tbsp grated ginger
• 1 tbsp minced garlic
• 1/4 cup chicken stock
• 1/2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sugar
• salt and pepper
• 2 tbsp sesame seeds

Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 2 servings. Recipe from MACSAC