Sesame Bok Choy
30 Min

Sesame Bok Choy

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!

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Cook Time

30 Minutes



Step 1
Trim and discard the bottom of the bok choy bunches, rinse thoroughly, then slice the white and green parts separately.
Step 2
In a large sauté pan or wok over high heat, warm the toasted sesame oil and pop the cumin seeds. This will only take a few seconds after which immediately, add the garlic, white part of the bok choy along with serrano and salt. Cook for 4 to 5 minutes on low heat, covered, until soft and cooked through. Add a few tablespoons of water if needed. Fold in the green leaves of the bok choy, turn the heat off and cover the pan again. The greens will wilt in a few minutes.
Step 3
Just before serving, stir in the basil leaves and garnish with pomegranate and sesame seeds.
2 large bunches bok choy or 4 smaller ones
4 tablespoons toasted sesame oil
1 teaspoon cumin seeds
1 small serrano chile, minced
4 garlic cloves, sliced
1 teaspoon sea salt
1 cup loose basil leaves
2 tablespoons sesame seeds for garnish
2 tablespoons pomegranate seeds for garnish

Notes & Variations

  • This recipe can be prepared with napa cabbage, mustard greens, or spinach.
  • Stir in two cups of cooked rice or noodles.
  • Instead of basil, use half a bunch of chopped cilantro or parsley.
30 Min


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