"This Asian-inspired bok choy dish with pine nuts and toasted sesame seeds tastes delicious over jasmine rice. If you use normal-sized bok choy, slice it in half before cooking. You can cook any green leafy vegetables this way and if you want a vegetarian version, just omit the fish sauce."


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  • 1 teaspoon sesame oil
  • 1 red onion, finely sliced
  • 2 cloves garlic, finely sliced
  • 1 pound baby bok choy, trimmed
  • 1 tablespoon light soy sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon toasted pine nuts
  • 2 teaspoons toasted sesame seeds
  • 1 cup Thai basil (optional)
  • Directions

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    1. Heat sesame oil in a wok or large skillet over low heat. Cook and stir onion and garlic until soft, about 5 minutes. Add bok choy and continue to stir-fry. Add soy sauce, fish sauce, pine nuts, toasted sesame seeds and Thai basil. Stir-fry until the green tips of the bok choy and the basil are just wilted, about 3 minutes.

    Nutrition Facts

    Per Serving: 65 calories;3.4 g fat;6.9 g carbohydrates;3.5 g protein;0 mg cholesterol;391 mg sodium.Full nutrition
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