Bok Choy is one of my favorite spring time vegetables. The tender greens and crunchy stalks give me all the inspiring sensations that springtime has to offer. And in my kitchen, it is almost always paired with some toasted sesame oil.
2 medium heads of bok choy
1 pint of strawberries
1 Tbsp toasted sesame oil
1 Tbsp balsamic vinegar
Preheat your grill or a large saute pan to medium heat. Slice the bok choy into quarters lengthwise. Rinse under water to remove any dirt that may be hiding in the stalks. Drizzle a bit of olive oil onto the bok choy and place cut side down on the grill or into the pan. Cover and let cook for about 2 minutes. Then flip and cook for an additional 2-3 minutes or until your desired tenderness in the stalks.
Meanwhile: cut the stems off the strawberries and slice into quarters. Mix in a small bowl with the toasted sesame oil and balsamic vinegar.
Once the bok choy is cooked, plate it with the strawberries drizzled over the top. Optional: sprinkle with toasted sesame seeds or slivered almonds.
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo
