Sesame Bok Choy and Green Bean

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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)

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​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.  

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You can find more recipes by ordering Nine Servings of Vegetables 

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