Creamy Lemon Tahini Bok Choy

Name: Creamy Lemon Tahini Bok Choy
Yield: 2 servings
Ingredients: 1 tsp toasted sesame oil + 1 tsp for the sauce; 2 tbsp tahini paste; 1 lemon; 1/4 tsp chili flakes; 3 tbsp + 2 tbsp water for sauce; 1/2 tsp salt; 1 clove garlic; 8 stalks bok choy

User Reviews

4.0

3 reviews

Good

Servings
2 servings
Course
Appetizer, Lunch, Dinner
Cuisine
Vegan, gluten-free

Creamy Lemon Tahini Bok Choy

Joseph Taylor

Report

Bring something special to the table with this well-loved recipe.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 tsp toasted sesame oil + 1 tsp for the sauce
2 tbsp tahini paste
1 lemon juiced (about 3 tbsp)
1/4 tsp chili flakes
3 tbsp + 2 tbsp water for sauce
1/2 tsp salt
1 clove garlic minced
8 stalks bok choy

Add to Shopping List

Instructions

To make the sauce, whisk together 1 tsp sesame oil, tahini paste, lemon juice, chili flakes, 2 tbsp water, salt and minced garlic until combined. Set aside.
Wash bok choy thoroughly and drain well. Preheat a large pan over medium heat while you cut the stalks in half through the stem. To sautÃ© the bok choy, arrange on skillet and sprinkle the other 1 tsp of sesame oil and 3 tbsp water over the greens. SautÃ© until the leaves have wilted and the stems are cooked but still a little crunchy (about 3-5 min)
Pour lemon tahini sauce over bok choy and stir to coat (about 1 minute). Turn off the heat and transfer to a plate. Serve immediately with some rice or noodles!