Sami's Stir Fry Baby Bok Choy

Ingredients:

* 1 1/2 pounds baby bok choy
* 2 tablespoons peanut oil
* 1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
* 2 scallions (white and green parts), thinly sliced
* 4 cloves garlic, thinly sliced
* 1 teaspoon coarse sea or kosher salt
* 1 teaspoon sugar
* 1/8 teaspoon ground white pepper

Prep:

Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices. Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.

In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately.

sesame purple cabbage

cross posted to two heads of lettuce
a great quick and easy dish that serves many people

1/3 cup raw sesame seeds
2-3 tbsp olive oil
1 head purple cabbage chopped
3 tbsp teriyaki or soy sauce
2 pinches brown or white sugar- only if using soy sauce
1 tbsp fresh or ground ginger- optional
1 pkg defrosted frozen spinach- optional

the key is toasting the sesame seeds properly. Have your cabbage washed and chopped and on hand.

In a chicken fryer or in a large pot place the oil and the sesame seeds. Turn the flame on medium to low. stir the sesame seedsconstantly till they SLIGHTLY turn beige. the difference between burnt sesame and toasted sesame is very slight- so better err on the side of underdone. Basically, as soon as you hear about 2 seeds pop IMMEDIATELY add the cabbage and stir. add the rest of the ingredients. stir till cabbage is soft but not mushy/limp.

enjoy hot, room temperature or cold.

tastes great on top of quinoa