Sesame-soy glazed bok choy

SUNDERLAND, Mass. (Mass Appeal) - Farmer's markets are a great way to spend an afternoon - buying produce and other ingredients from our local farmers. They are all over our community in the warmer months - and now in the colder months too! To tell us about it is Claire Morenon, Program Coordinator for CISA and here to cook a delicious recipe with local ingredients is Caroline Pam of the Kitchen Garden Farm in Sunderland.

Winter Fare Farmer's Market

Springfield Winter Fare
Saturday, December 18, 2010
10 - 2 pm
STCC Gymnasium

• 2 Tbsp soy sauce
• 2 Tbsp chicken or vegetable stock
• 1 Tbsp rice vinegar
• 2 tsp sesame oil
• 1 Tbsp sugar
• 3 Tbsp vegetable oil
• 3/4 lb baby bok choy, halved lengthwise
• 3 medium garlic cloves, minced (about 1 tablespoon)
• 1 (1-inch) piece fresh ginger, minced (about 1 tablespoon)
• 2 medium scallions, sliced thin
• 1 Tbsp sesame seeds, toasted

Combine the soy sauce, stock, vinegar, sesame oil, and sugar in small bowl. Heat half the vegetable oil in a large skillet over high heat. Place bok choy in the skillet cut side down, in a single layer. Cook without moving until lightly browned, about 2 minutes. Turn them and lightly brown the other side, about 1 minute longer, and transfer to a warm plate. Add garlic, ginger, and scallions to the same hot skillet and drizzle with remaining oil. Cook 30 seconds, stirring constantly, until the garlic just begins to brown. Add soy sauce mixture and simmer over high heat, stirring well, until reduced and thickened. Return bok choy to the pan and cook 1 minute longer, turning once, until wilted and glazed with sauce. Sprinkle with sesame seeds and serve hot with rice and other Asian dishes.

The Kitchen Garden
131 South Silver Lane
Sunderland, Ma 01375
(413) 387-5163
website: KitchenGardenFarm.com