Baby Bok Choy with an Asian Flair

This side dish pairs well with seared ahi tuna. Recipe courtesy of Moez Megji, chef and co-owner of The Gallery restaurant in Westlake Village.

August 30, 2017

Ingredients

  • 2 tablespoons olive oil
  • 2½ teaspoons fresh ginger, minced
  • 1 teaspoon garlic, chopped
  • 4 baby bok choy, julienne cut
  • ½ red bell pepper, julienne cut
  • 4 large shiitake mushrooms, thinly sliced
  • 1 teaspoon chili oil
  • ½ teaspoon fish sauce
  • Salt and pepper, to taste
  • 1 teaspoon toasted sesame seeds

Preparation

In a wok over medium-high heat, heat olive oil. (If you don’t have a wok, use a wide, flat pan.) Add ginger and garlic and saute for 1 minute; keep ingredients moving and be careful not to burn garlic. Add bok choy, bell peppers and mushrooms and stir. Saute 3 to 5 minutes. Add chili oil, fish sauce, salt and pepper, and saute for another minute. Plate and top with toasted sesame seeds.

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Ingredients

  • 2 tablespoons olive oil
  • 2½ teaspoons fresh ginger, minced
  • 1 teaspoon garlic, chopped
  • 4 baby bok choy, julienne cut
  • ½ red bell pepper, julienne cut
  • 4 large shiitake mushrooms, thinly sliced
  • 1 teaspoon chili oil
  • ½ teaspoon fish sauce
  • Salt and pepper, to taste
  • 1 teaspoon toasted sesame seeds
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