This is a quick and easy meal full of powerful flavour that you can throw together in minutes from a handful of cupboard ingredients. The starring green is delicate baby bok choy which is lavished with ginger, chili, and crispy garlic, then braised just enough to make it tender with a bit of a bite. Serve it on green onion-studded rice, top it with an egg, and you’re done.
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
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 (15 mL) olive oil and fry eggs. Place one fried egg on each plate atop rice and bok choy. Sprinkle with black sesame seeds.
Serves 4
by Helena McMurdo