Baby Bok Choy with Crispy Garlic Orange Sesame Sauce is a beautiful plate suitable for a quick weeknight dinner or an elegant dinner party. It’s healthy, fresh, and packed with delectable flavors!
Yesterday 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.
He 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! Enter Baby Bok Choy with Crispy Garlic and Orange Sesame Sauce! I used the brightly colored, fresh produce as my “paint” and got to work. 😉
My 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!
And to keep it vegan, but make the meal a bit heartier, I added my Tangerine Grilled Tofu to the The Baby Bok Choy with Crispy Garlic and Orange Sesame Sauce. It was such a fantastic dinner, let me tell you!
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!)
A beautiful plate suitable for a quick weeknight dinner or an elegant dinner party. It's healthy, fresh, and packed with delectable flavors!
- grapeseed oil
- 1/4 cup garlic cloves, roots removed, thinly sliced
- 1/3 cup shallots, thinly sliced
- 12 ounces baby Bok Choy
- 1 large Naval orange, cut into supremes (see notes)
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon sesame oil
- 2 teaspoons toasted sesame seeds
- Togarashi to taste
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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.
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Sprinkle each portion with Togarashi to taste.
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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!
Geez Louise! says
March 23, 2012 at 11:47 pm1 thing you will learn very soon, little boys are like puppies… you realize we are family now right?
Jill Mant~a SaucyCook says
March 24, 2012 at 12:59 amYummy recipe! Love baby bok choy and love it even more with citrus. Take it from one who’s babies now have babies: savor every moment; it is over before you know it.
Jade Asian Greens says
March 24, 2012 at 3:55 amBrilliant use of Jade Baby Bok Choy! It does pair very well with citrus. We can’t wait to try it!
Thank you for making a delicious, healthy meal out of our farm-fresh greens.
–Your friendly farmers at Jade Asian Greens
https://www.facebook.com/Jade.Asian.Greens
Garrett says
March 24, 2012 at 6:00 pmBeautiful plate of food! Great colors and should have great texture and a light fresh flavor.
valentina says
March 25, 2012 at 4:32 amThanks, Garrett!
Sippitysup says
March 25, 2012 at 7:44 pmSo I caught the theme here. abides! Pretty good of me huh? GREG
Sippitysup says
March 25, 2012 at 7:45 pmArgh spell check. My joke was babies not abides. Though there might be something Freudian there… GREG
Laura Diamond says
March 26, 2012 at 4:44 amI 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
March 26, 2012 at 6:46 amHi, 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! 😀
Sarah says
March 26, 2012 at 5:50 amI love baby bok choy, and have been looking for more recipes to use it in – this one looks gorgeous and so delicious.
valentina says
March 26, 2012 at 6:46 amThanks so much, Sarah! Hope you enjoy! 🙂
John K says
March 29, 2012 at 6:12 pmYum. Love me the Bok Choi, big or baby. True, citrus is great with it.
Is it an elephant? What a great artist!