Charred Bok Choy Ingredeints: 2 tablespoons extra virgin olive oil1 pound baby bok choy1 cup broccoli florets1/4 cup Heatonist Charred Chive Dulse sauce2 tablespoons water1/4 cup Spanish peanuts1 tablespoon fresh basil leaves1 teaspoon toasted sesame seeds Instructions: 1. Cut the bok choy in half. Clean the bok choy under cold running water. If still dirty, soak in a bowl of cold water. 2. In a large skillet over medium high heat, add the olive oil. Once fluid and hot, add the bok choy, cut side down. Do not move or stir, after 2-3 minutes, when bok choy is brown, flip and add water. 3. In a glass measuring cup, stir together broccoli and sauce. Add to pan once water is absorbed. 4. Cook until tender, and all liquid is absorbed. 5. Serve over rice, top with peanuts, basil, and sesame seeds.
