Spicy Ginger and Garlic Braised Bok Choy - alive magazine
This is a quick and easy meal full of powerful flavour that you can throw together in minutes from a handful of cupboard ingredients.
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Cooking tools:
- Rolling pin
- Parchment paper
- Paper bag
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Skillet
- Stove
- Saucepan
- Spatula
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Kitchen towel
Ingredients
- 1 cup (250 mL) jasmine rice
- 1 Tbsp (15 mL) sesame oil
- 1 Thai chili
- 6 cloves garlic, peeled and sliced crosswise
- 1 inch (2.5 cm) piece of gingerroot, sliced into matchsticks
- 1 tsp (5 mL) Sichuan peppercorns, crushed with a rolling pin (see tip)
- 4 baby bok choy, quartered, rinsed, and held in cold water
- 1 Tbsp (15 mL) seasoned rice vinegar
- 2 green onions, green and white parts sliced
- 1 Tbsp (15 mL) extra-virgin olive oil
- 4 organic eggs
- 1 tsp (5 mL) black sesame seeds
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