Sesame Baby Bok Choy


2 tablespoons toasted sesame seeds
1-2 teaspoons brown-rice vinegar
1-2 heads baby bok choy
1 teaspoon toasted sesame oil
1 tablespoon olive oil or butter
1 teaspoon hot pepper oil (optional)
1 teaspoon maple syrup or honey
1/2 teaspoon tamari
Directions: Toast sesame seeds in a skillet over medium heat. Stir constantly, lightly shaking skillet until seeds begin to pop, change color slightly, and give off a toasty aroma. Remove from skillet and set aside. Trim ends of bok choy and wash leaves. Chop leaves at a 90-degree angle to their length into 1-inch strips.  Heat olive oil or butter in a 10-inch skillet. (When sautéing, I’ve found it best to work with just-washed greens; the added water helps with wilting and releasing bitterness. If there is too much water on the greens or the oil is too hot, the oil will sputter, so take care.) Add greens and keep them moving in the skillet. Turn frequently so that all greens reach the heat. When all greens have turned bright green and begun to wilt, remove from heat and set aside. Mix together syrup, vinegar, other oils, and tamari. Pour dressing over greens, add seeds, and toss well. Serve warm, cold, or at room temperature.

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