Sesame Bok Choy and Green Bean
This is an easy recipe to make and there's a total of 6 vegetables, making your plate colorful and tasty. Don't forget to always set your table!
Yield: about 7 - 8 cups to (1.5 - 2 L)
Yield: about 7 - 8 cups to (1.5 - 2 L)
Ingredients
✔ 1 to 2 tablespoons (15 - 30 mL) extra-virgin olive
oil or organic goat or cow butter ✔ 1 large yellow onion, sliced (1½ cups / 375 mL) ✔ 3 garlic cloves, peeled and sliced ✔ 1 teaspoon (5 mL) of grated gingeroot or 1½ teaspoons (7.5 mL) ginger paste (page 220) ✔ 1 (1-pound/500 g) baby bok choy, washed and trimmed and only slice the white stalks into 1 inch (2 cm) {set aside the dark green leaves till almost the end of the cooking} ✔ ½ pound (½ -pound/ 250 g) carrots (3-4 medium), scrubbed, and slice diagonally into ½ inch (1 cm) {keep the dark green whole} ✔ ½ pound (½ -pound/ 250 g) green beans, washed, trimmed and cut diagonally into 2-inch (5 cm) pieces. ✔ ½ cup (125 mL) spring water ✔ 1 teaspoon ( 5 mL) turmeric spice ✔ Roasted sesame oil, for drizzling ✔ Sea salt to taste ✔ 1 teaspoon ( 5 mL) black sesame seeds |
Method
1. Preheat a large stockpot over medium-high heat.
Add the olive oil, or goat or cow butter, and sliced onions and sauté for about 3 minutes, or until translucent. 2. Stir in the garlic and sauté for about 1 minute, or until lightly golden, and then add the ginger and sauté for another minute. 3. Add the sliced white stalks of the bok choy, carrots, and sauté for a few minutes. 4. Add the green beans and sauté for a few more minutes. 5. Add the dark green leaf of the bok choy, along with the turmeric spice. 6. Add the water, cover, and cook for 10 to 15 minutes or until tender. 7. Before serving, drizzle the vegetables with the sesame oil, sea salt and black sesame seeds. |
You can find more recipes by ordering Nine Servings of Vegetables