Charred Bok Choy

by Sarah Marshall

Charred Bok Choy

Ingredeints:

2 tablespoons extra virgin olive oil
1 pound baby bok choy
1 cup broccoli florets
1/4 cup Heatonist Charred Chive Dulse sauce
2 tablespoons water
1/4 cup Spanish peanuts
1 tablespoon fresh basil leaves
1 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.

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