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Creamy Lemon Tahini Bok Choy

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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 sauté the bok choy, arrange on skillet and sprinkle the other 1 tsp of sesame oil and 3 tbsp water over the greens. Sauté until the leaves have wilted and the stems are cooked but still a little crunchy (about 3-5 min)
  3. 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!