Baby Bok Choy with Crispy Garlic Orange-Sesame Sauce

Garlic Orange-Sesame SauceYesterday my super sweet six-year-old wasn’t feeling his best so he stayed home from school.

After spending an incredibly cozy morning on the couch under a blanket, reading books and watching TV, we decided to do some art.

Oil PastelsHe used oil pastels to make this beautiful picture.  I love it!  Do you know what it is?  Come on, I figured it out right away!

I went in the kitchen and used food (go figure) to design and create my own art, a stunning plate of delicious flavors!
Baby Bok Choy with Crispy Garlic Orange-Sesame SauceMy vegan brother will be in town this weekend, and I think this will be perfect for him!

I received a sample of baby bok choy from Jade Asian Greens. And while you know I’m quite happy to spend hours cooking in the kitchen, I must say it was delightfully easy to use Jade Asian bok choy — it’s washed and ready to go!Bok Choy with Crispy Garlic Orange-Sesame Sauce Recipe

P.S. This morning my son said, “Mommy, my stomach feels a little weird, I can’t bend my leg very well, and so I probably shouldn’t go to school today.”  I guess he had as nice a day yesterday as I did.

And yes, he made it to school today. 🙂

(Friday Flowers will be back next week!)

Baby Bok Choy with Crispy Garlic Orange-Sesame Sauce
Prep time
Total time
Serves: 4
  • Grapeseed oil
  • 4 large garlic cloves, inner roots removed and very thinly sliced (about ¼ cup)
  • ⅓ cup finely sliced shallots
  • about 12 ounces baby Bok Choy
  • 1 large Naval orange, cut into supremes (here's how!)
  • 2 tablespoons fresh squeezed orange juice
  • 1 tablespoon sesame oil
  • 2 teaspoons toasted sesame seeds
  • Togarashi to taste
  1. Coat the bottom of a medium-sized sauté pan with grape seed oil and place it over medium-high heat. Add the garlic slices and sauté until they are just turning golden brown, about 2 minutes or so. As soon as the garlic is ready, add the shallots and the bok choy, and cook just to wilt it, about 2 minutes. Mix in the oranges, orange juice, sesame oil and sesame seeds.
  2. Sprinkle each portion with Togarashi to taste.
  3. You can add some of the Spiced Tangerine Grilled Tofu to turn this stir fry into a full meal or serve it along side Spicy Cilantro Shrimp.
Togarashi is a Japanese spice blend that typically includes red chili pepper, black pepper, sesame seeds, dried mandarin orange peel, green nori seaweed flakes, ginger, hemp seeds and poppy seeds. A sprinkling of Togarashi adds great heat!





Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!


  1. says

    I was waiting to hear if your sick six-year-old was going to be cured by the veggies! (Mine will not, although I should never say never — they eat broccoli now!) Is grapeseed oil required for the flavor (as compared with olive or vegetable or peanut, which are all I in the pantry at the moment). Always happy to try something new…

    • valentina says

      Hi, Laura! I’d use veg oil over the peanut. Grapeseed is great because it doesn’t interfere with other flavors and has a high burning point. And no, my boys are not keen on most things green! Wish I could say otherwise!! Yay for the broccoli – impressive! 😀

  2. John K says

    Yum. Love me the Bok Choi, big or baby. True, citrus is great with it.
    Is it an elephant? What a great artist!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: