Panfried balsamic-sesame baby bok choy (gluten-free, dairy-free, vegetarian)

This vegetable dish is simple and quick with no stir-fry skills needed. Plus it is tasty served warm or at room temperature, so you can actually take it on a picnic. For faster cooking, select the smallest heads of baby bok choy you can find.

Ingredients
  • baby bok choy
  • coconut oil, avocado oil, or other high-temperature cooking oil
  • balsamic vinegar
  • toasted sesame oil
Method
  1. Cut the baby bok choy crosswise to separate the leaves from the bottoms. Slice the bottoms in half lengthwise through the core. Rinse away any dirt and pat dry.
  2. In a large frying pan over medium-high heat, warm the oil. Add the bok choy bottoms, cut sides down, in one layer. Cook without moving until slightly browned, about 2 minutes. Using tongs, turn them over. Add the bok choy leaves. Cover and cook for another minute. Add a splash of balsamic vinegar (watch out for spattering oil), lower the heat to medium-low, cover, and cook until softened but still bright green. Drizzle with the sesame oil and serve.
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