1 large bunch bok choy
3 Tbsp Chinese black vinegar (may substitute balsamic vinegar)
1 tsp. sugar
1/2 tsp. Chinese chili paste
2 tsp dark sesame oil
1 tsp. salt
2 tsp. sesame seeds
Cut about an inch off the bottom of the bok choy stalks and discard. Separate the ribs, remove the leaves and shred into strips about 1/4 inch wide, then slice the stems into 1/4 inch slices. Keep stems and leaves separate. Combine remaining ingredients. Steam the stems for 4 minutes; add the leaves and steam 4 minutes more, then toss with vinegar mixture and add salt if needed.
Adapted from Peterson, James, Vegetables. William Morrow, 1998. ISBN: 0688146589
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
