Tender crisp peas and choi, embraced by the warm flavors of sesame and almond.
Prep time: 10 minutes
Cook time: 5 minutes
3 tablespoons sesame oil
1 small onion, 1/4 inch dice (about 1/2 cup)
4-6 stalks bok choi, white and green parts separated and coarsely chopped (about 4 cups total)
1 pint snow peas or sugar snap peas
1/2 cup slivered almonds
Soy sauce (optional)
In a wok or large skillet/saute pan heat the oil and onion over medium-high heat. When onion sizzles, add the white bok choi stems and cook, stirring, for 1 minute. Add the bok choi leaves and the pea pods, stir, cover, and cook for 2 minutes or until peas are tender crisp. Remove from heat.
Distribute to serving plates, sprinkling each serving with slivered almonds and, optional, drizzling with soy sauce.
Photo and recipe by Tod Dimmick