If you’re looking for a light, vegetable rich, versitile side dish for any sort of Asian inspired main course, this is one you ought to try. It’s full of nutrients, light on calories, and extremely quick to make. It’s also very customizable, as you can add or subtract vegetables per your tastes to change up the colours, textures, and flavours as you see fit!
We served this with Thai Curry Crusted Branzino and Charred Peanuts, but it would also go well with an Asian marinated roasted or grilled pork or chicken. Or, you could add some chicken/pork/beef/shrimp to this for a stir fry to turn it into an entree!
Time: 20 Minutes
- Bok Choy or Baby Bok Choy
- Red Pepper
- Sesame Seeds
- Sesame Oil
- Optional: A splash of Soy Sauce
- Heat some sesame oil in a pan.
- Peel and slice your garlic, and add it to the pan.
- Wash and slice your red pepper, and as the garlic starts to release its aromatics, add in your red pepper, and stir to combine.
- While your red pepper and garlic cook, wash and cut your bok choy.
- When the red peppers start to soften, add your bok choy to the pan, and sautee everything together.
- If needed, add a little water to steam the bok choy in the pan. Then, as the water is nearly evaporated, and your bok choy has softened, add an (optional) splash of soy sauce, and stir in some sesame seeds.
- Plate, devour, and enjoy!