Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice
Servings
4
Servings
4
Ingredients
  • 1cup jasmine rice
  • 1 Tbsp sesame oil
  • 1 Thai chili
  • 6cloves garlicpeeled and sliced crosswise
  • 1inch piece of gingerrootsliced into matchsticks
  • 1tsp Sichuan peppercornscrushed with a rolling pin (see tip)
  • 4in baby bok choyquartered, rinsed, and heldcold water
  • 1 Tbsp seasoned rice vinegar
  • 2 green onionsgreen and white parts sliced
  • 1 Tbsp extra-virgin olive oil
  • 4 organic eggs
  • 1tsp black sesame seeds
Instructions
  1. Cook rice according to package directions. Keep warm.
  2. In large skillet, on medium-high, heat sesame oil and sauté chili, garlic, and ginger for about 2 minutes, stirring constantly to keep garlic from burning. Add crushed peppercorns. Lower heat slightly, drain bok choy pieces and, without drying them, add to pan and sauté for a further 2 minutes, stirring constantly. The garlic should start to get crispy, but if it doesn’t, turn heat up slightly. Add vinegar and remove from heat.
  3. Add green onions to cooked rice and stir to combine.
  4. Place a scoop of rice on each of 4 plates, place 4 quarters of bok choy on top, being sure to include crispy garlic, chili, and ginger. To a skillet, add 1 Tbsp olive oil and fry eggs. Place one fried egg on each plate atop rice and bok choy. Sprinkle with black sesame seeds.