It's Friday night and the fridge is pretty empty, since tomorrow is farmer's market day. I had bok choy leaves left over from the meal I made the other night, along with a few cherry tomatoes and some mushrooms. I decided that these would be good combined in a gingered soy sauce "stir fry". As it was cooking, it seemed to be lacking something, so I added a few toasted sesame seeds. They gave it a bit more texture and really enhanced the flavor.
This makes a great side dish. I didn't feel like making anything else, so I ate both servings as my full meal.
- 3 cups bok choy
- 1 1/2 cup mushrooms
- 1 cup grape/cherry tomatoes
- 2 cloves garlic
- 2 Tbs grated ginger
- 2 Tbs soy sauce (low sodium)
- 1 1/2 Tbs toasted sesame seeds
- 1 cup water
- red pepper flakes, to taste
- Wash and chop bok choy leaves.
- Chop mushrooms and slice grape/cherry tomatoes in half.
- Add water, soy sauce, grated garlic and ginger, and red pepper flakes to a skillet.
- Heat until water boils.
- Add bok choy leaves and mushrooms. Cook until tender and most water has evaporated.
- Add tomatoes. Cook until warm and just barely tender (not mushy).
- Add sesame seeds, mix well, and then serve.