I love any stir fried vegetables. This combination was a result of what looked best at our Farmer’s Market in Detroit. The sunflower sprouts were sold by a local gentlemen who had a very small table and just one product (the sprouts) – his sign boasted, “Bicycle Delivered.” Who could resist? The sunflower sprouts are delicious added to a salad raw (they have a great nutty flavor), but I wanted to be sure to use them all up, so I added them to the bok choy stir fry – I loved the resulting flavor combination. I wish I could get this type of baby bok choy all of the time, it was genuinely “baby,” as opposed to just small. It was so tender, and the leaves were curly and held up well to the stir frying, rather than just sort of withering. Whatever you decide to stir fry, if you want that true Asian flavor, use Sesame oil – sometimes called “toasted sesame oil,” or “sesame seed oil.” You can add garlic and/or some red pepper chili flakes, depending on the flavor you’re going for. I didn’t toast the sesame seeds, mainly because they were a last minute addition, but the flavor would be even better if you toasted the sesame seeds (just put seeds in a dry saute pan and heat over medium heat until they take on a golden toasted color and start to “pop” in the pan). If you are stir frying a variety of vegetables, consider the density of each and add to the pan accordingly – e.g. broccoli will take longer to cook than bok choy or cabbage, so give the broccoli a head start. I served this as a side to my Braised Chicken Thighs in Teriyaki Barbeque Sauce.
- 6-8 Bunches Baby Bok Choy (depending on size and how much you want to make)
- Generous Handful of Sunflower (or other) Sprouts
- 2-3 TBS. Sesame Oil
- Sesame Seeds
- Salt and Pepper
- Soy Sauce (optional)
Wash and pat dry bok choy and remove larger out leaves, leaving smaller leaves attached at the base. Trim off bottoms of stems and remove any leaves or portions of leaves that are yellowed or discolored in any way. If the bok choy has started to flower, remove the flowers. In a wok or large saute pan, heat sesame oil over high heat. You want the oil very hot to get the true stir fry effect, but don’t let the oil get to the smoking/burning point. Add bok choy and stir fry, stirring/flipping constantly. Cook until bok choy is tender but not overly wilted. If adding sprouts, add for last 10-20 seconds of cooking. Season with salt and pepper and sprinkle with sesame seeds. You can add a drizzle of soy sauce if you’d like, if you do so, eliminate salt.