Sesame Bok Choy

My mother is a woman of many talents. She’s not only an incredible seamstress, she’s a talented gardener. This past Summer I was home she had a surplus of beautiful bok choy. She encouraged me to use as much as I wanted, so I made this quick and easy sesame bok choy.


Yields: 4 servings as a side

6 heads bok choy, rinsed off thoroughly

1 tbsp sesame oil

1 tbsp black sesame seeds

1 tbsp white sesame seeds

½ tbsp shoyu


  1. Add sesame to a large wok and turn the heat all the way up.

  2. Test that the pan is hot by adding a drop of water, if it sizzles, it’s ready to go.

  3. Peel the leaves off the bok choy head and chop the hearts.

  4. Add bok choy to the pan and cook for a few minutes until wilted.

  5. Turn off heat and toss bok choy with shoyu and sesame seeds.

  6. Serve as a low-carb side.

  7. Chopsticks: optional