Following through on my intention to try out at least one new recipe a week! This time I'm digging into the green leafy options a bit, leaning on some common flavour combinations, and putting together a side dish for the protein I baked up earlier in the week.

Ingredients

• 6 baby bok choy, uh, plants?
• 5-6 cloves of garlic
• a knob of ginger about ¼-⅓ larger than the garlic cloves
• sesame seeds for toasting
• about a teaspoon more or less of red pepper flakes
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp toasted sesame oil

Peel, tip, and tail the garlic, then smash it; peel the ginger, then slice very fine against the fibrous grain; then dice them both together, quite finely, to roughly the same consistency.

Chop the roots off the bok choy, wash thoroughly, then cut the green leafy parts away from the white stem parts. Cut the leaves large and set them aside to add later, since they cook so fast; chop the white parts smaller and keep them at hand, they'll go in soon.

Mix sesame oil, soy sauce, oyster sauce, and brown sugar very vigorously - aim to emulsify it all a bit. A small mason jar with a lid works well, or a high sided bowl and a fork.

Dry toast the sesame seeds. Add a bit of vegetable oil into a pan and fry the garlic and ginger until very fragrant and starting to brown a bit, then add in the white bok choy stems and mix until well heated. Add the red pepper flakes, the mixed sauces, the green leafy parts, and about ¾ of the toasted sesame seeds (set the rest aside for garnish); toss well and cook through.

Plate, and garnish with the extra sesame seeds!

(Next time I do this I think I'll try thickening the sauce a bit with just a touch of corn starch.)

Follow-up photos downthread!