Coconut Bok Choy Stir-fry
This very simple side tastes delicious and looks impressive on the dinner table.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons coconut flakes
- 2 pounds baby bok choy, hard ends trimmed (should have about 1 1/2 lbs after trimming)
- 1 tablespoon peanut or vegetable oil
- 1/3 cup coconut milk
- 1 1/2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 teaspoon white sesame seeds
Instructions
- 1
In a dry skillet, toast the coconut flakes over medium heat until they start to turn golden around the edges but are not yet brown, about 30 to 60 seconds. Transfer to a plate and set aside.
- 2
In a wok or large skillet, heat the peanut oil over medium-high heat. Add the bok choy and stir-fry for 1 to 2 minutes, until slightly wilted. (If you’re using larger baby bok choy, tongs may be easier than a spatula.) Add the coconut milk and simmer for another 2 minutes, until the bok choy is mostly tender but the stems still have some crunch. Add the soy sauce and sesame oil. Adjust the flavor with salt and pepper if needed.
- 3
With tongs, carefully transfer the bok choy to a serving dish and ladle the coconut sauce over the bok choy. Sprinkle the white sesame seeds and toasted coconut flakes on top and serve.