Sesame Bok Choy
Photo: Ajna Jai / Contributor
Bok choy aka Chinese cabbage is not a vegetable that elicits the anticipation that perhaps, the first of the season okra or asparagus do. However, being in the brassica family, I know it is filled with phytonutrient and fiber that our bodies need. This is why when last week, when I saw large, beautiful purple and green bok choy displayed on Jack from GoodThyme farm’s table stand, I pounced on it. Alongside it was some aromatic basil that I knew would brighten the flavor of the bok choy. It is best to cook the bottom parts of the bok choy separately and for longer than the tender leaves, which cook in less than a minute. Toasted sesame oil adds smokiness and depth to the flavor of the greens, so give it a try!