BOK CHOY! Have you ever tried it? It is really an amazing vegetable. When I am cutting it up for the base of a nice stir fry, it is hard to not gobble it all down. It is sweetish, and juicy . . . what’s not to like? I usually make up a little raw appetizer skewer of the bok choy, mushrooms, and red pepper to whet the appetite of my favorite diner – not that he needs any encouragement!
There is always some pasta and chicken leftover from the Chicken Cacciatore, and this is a delightful change of pace. The carefully-sautéed almonds and sesame seeds are a nice touch, and a sprinkle of sesame oil really brings out the oriental-ness of this dish.
Don’t be intimidated by the huge size of a stalk of bok choy. I use about half of one at a time, and the other half lasts at least a week in the refrigerator. Sometimes there are smaller stalks, and there is also Baby Bok Choy, but I haven’t seen the Baby Bok Choy here yet. There is a market in Tucson (17th Street Market) that has it, but I don’t get up there very often.