Go Back
–+ servings
Print

Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

Servings 4

Ingredients

  • 1 cup jasmine rice
  • 1 Tbsp sesame oil
  • 1 Thai chili
  • 6 cloves garlic peeled and sliced crosswise
  • 1 inch piece of gingerroot sliced into matchsticks
  • 1 tsp Sichuan peppercorns crushed with a rolling pin (see tip)
  • 4 in baby bok choy quartered, rinsed, and heldcold water
  • 1 Tbsp seasoned rice vinegar
  • 2 green onions green and white parts sliced
  • 1 Tbsp extra-virgin olive oil
  • 4 organic eggs
  • 1 tsp black sesame seeds

Instructions

  • Cook rice according to package directions. Keep warm.
  • 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.
  • Add green onions to cooked rice and stir to combine.
  • 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.