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.
- baby bok choy
- coconut oil, avocado oil, or other high-temperature cooking oil
- balsamic vinegar
- toasted sesame oil
- 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.
- 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.