the bok choys

At the market I noticed baby bok choy next to mature bok choy and had the urge to cook them together, in oil.  The deep green of the bok choy leaves contrast with its white stem, while the smaller, less mature baby bok choy is green all over. Two beautiful brassicas.


serves 2



1 small yellow onion

1 small bunch bok choy

1 bunch baby bok choy

1 Tablespoon sesame oil

pinch sea salt

2 Tablespoons black sesame seeds

1 half lime


Heat a small stainless steel pan. Add the sesame seeds and allow the heat to penetrate all sides of the seeds, toasting them lightly.


Set aside. Wash the bok choy and baby bok choy well. Trim the ends off and then chop the (mature) bok choy into small half-inch-wide strips; set aside.


Cut the baby bok choy into similarly sized pieces and set aside.


Set aside. Peel and cut the onion into half moons.


Heat a stainless steel or cast iron skillet for about one minute. Add the sesame oil and then the onion. Use cooking chopsticks to sauté the onion until it is a light golden brown.


Add a pinch of sea salt and allow the onions to sweat a bit more. Add the bok choy and sauté it with the onion.


Add the baby bok choy and mix it in.


When both bok choys have wilted slightly and become a more intense shade of green, remove from pan.  Serve in individual bowls


with fresh squeezed lime juice and a sprinkle of the dry roasted black sesame seeds if desired.

©Nancy Wolfson-Moche 2013