Tuesday, May 27, 2014

Sauteed Chinese Cabbage

Adapted from Chow.com

  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red chili pepper flakes
  • 1 1/2 pounds pak choi or bok choi, cut on bias into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon sesame seeds
  • In a large skillet with a lid heat vegetable oil, add garlic, ginger and red pepper flakes and cook, stirring constantly, for 30 seconds
  • Add Chinese cabbage and sesame seeds and fold into garlic mixture
  • Add soy sauce and water, cover and cook until steam accumulates in lid, about 1 minute
  • Uncover and cook, stirring occasionally, until greens are just wilted and stalks are fork tender but crisp
  • Salt to taste
  • Serve over cooked rice