4 baby bok choy, cleaned, cut in half lengthways (top to bottom)

1 tablespoon coconut or vegetable oil

juice from one half lime

1 teaspoon dark soy sauce – see kitchen note

toasted sesame seeds, as desired for garnish

Method:

1.   In a medium sauté pan over medium – high heat, add coconut or vegetable oil and allow to heat, approximately 2 minutes.

2.   Add bok choy cut side facing down and allow to cook until golden brown in color, approximately 2 minutes.

3.   Add lime juice, cover, reduce heat to medium – low and allow to cook until bok choy is cooked through, approximately 40 seconds.

4.   Remove lid, add dark soy sauce and swirl pan to coat. Remove from heat and plate 2 bok choy halves per plate.

5.   Finish with a drizzle of the remaining sauce and sesame seeds to garnish. Serve while hot!

Kitchen Note:  Dark soy sauce can be found at most Asian markets and is very different from regular soy sauce in that it adds an intense flavor profile that is much saltier than traditional soy sauce.  If you cannot find dark soy sauce, use hoisin sauce but thin it with a little water. Regular soy sauce can also be used but the intense flavor profile that makes this dish so remarkable won’t be quite as pronounced.

To cut the acidity from the lime, use water instead or add a little brown sugar to the sauce after removing the bok choy.