A kid-friendly and tasty Asian-inspired recipe that is great as a side dish for quickly cooked fish or meats. Available year-round, the crunchy stalks of bok choy work well raw in salads or when softened during cooking. If you can find them, try using black sesame seeds instead of white for more of an exotically appealing dish.
- 1 ¼ pounds baby bok choy, bottoms trimmed and cut into ½-inch wide strips (like long noodles)
- 1 tablespoon fish sauce
- 1 tablespoon agave nectar
- 1 tablespoon toasted sesame oil
- 1 tablespoon arrowroot powder
- 2 tablespoons olive oil
- ½ teaspoon celtic sea salt
- 10 scallions, finely sliced
- 1 ½ inch piece ginger, thinly sliced
- 2 large cloves garlic, thinly sliced
In a small bowl, combine fish sauce, agave, sesame oil, and arrowroot. Make a paste-like slurry dissolving the arrowroot.
Heat the olive oil in a large skillet over medium heat. When oil is hot, add bok choy and salt. Cook, tossing frequently with metal tongs until slightly wilted. Add the scallions, ginger, and garlic and stir constantly until fragrant. Stir in sauce and quickly mix with vegetables, until thickened. Serve right away, while hot.