Last weekend I was in shorts and sandles, only to find myself the next day wearing boots and a parka. In the span of two days, we Texans experienced all four seasons. It was a whirlwind, but that’s spring in the South, I guess. Besides enjoying the weather, we’ve been excited to welcome bright spring flavors to our table. I’ll be sharing lots with you in the coming weeks and months, but first up is one of my favorite: Boy Choy with Sesame and Lime.
Bok choy is a powerhouse in the veggie world. It’s full of vitamins A, K and C and is also an excellent source of calcium, magnesium, potassium, manganese, and iron. You can stir-fry it, steam it or boil it, but I love it served with the light sauce shared below. Here’s to a great spring full of gorgeous produce and deliciously bright flavors!
Bok Choy with Sesame and Lime
gluten free, dairy free
adapted from Clean Start
4-5 baby bok choy heads, or 2 regular bok choy heads
1 tablespoon olive oil
1 tablespoon lime juice
2 teaspoons toasted sesame oil
1/4 teaspoon ume plum vinegar
2 teaspoons toasted sesame seeds (optional)
Wash the bok choy and cut off the root end if large and dried. Make sure to gently pull open the stalks and wash all the dirt out from the root end. If the bok choy heads are large, cut them in half lengthwise. If small, keep them in tact.
Steam the bok choy for about 2-3 minutes, or until bright green. Remove from steam and place immediately on serving dish.
Whisk together the olive oil, lime juice, sesame oil, and vinegar in a small bowl. Drizzle over the bok choy. Sprinkle toasted sesame seeds on top.
Enjoy! xo, Allison
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