After last weeks lamington excess, I thought perhaps a nice vegetable dish was in order.
- 1 small head of bok choy (1 pound), thinly sliced
- 2 large red bell peppers (1 pound), thinly sliced
- 1 8-ounce can sliced bamboo shoots, rinsed and drained
- 4 cloves of garlic, minced
- 1 knob of ginger (1-inch cubed), minced
- 2 green onions or scallions, sliced
- sea salt
- 1 1/2 teaspoons peanut oil
- 1 teaspoon toasted sesame seed oil
- Heat a wok or large skillet over high heat. Add 1/2 teaspoon peanut oil. Once hot, add the bell peppers and a pinch of salt. Cook 3-4 minutes, until peppers have lightened in color and are just beginning to sear. Remove from pan and set aside.
- Add another 1/2 teaspoon of peanut oil to the wok. Add the bok choy and a pinch of salt. Cook 4-5 minutes, until beginning to brown. Remove from pan and set aside.
- Add 1/2 teaspoon peanut oil to the wok. Add the garlic, ginger, and green onions. Cook half a minute, until fragrant. Add the bamboo shoots. Cook about 1 minute, until heated through. Add the bell peppers and bok choy back to the pan. Season with another pinch of salt and the toasted sesame seed oil. Stir well and allow everything to heat though, 1-2 minutes. Remove from pan and serve.
While it’d be a bit more work, the bok choy could be cooked in two batches, which would allow more searing instead of steaming.
Toasted sesame seed oil can be rather overpowering. Use more or less to taste, but be aware that a little goes a long way.