Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Confronted the other day with the desire for an undemanding dinner, a crisper full of vegetables and the unexpected arrival of a package of fresh baby bok choy, I put together this simple Asian-style stir-fry. I don't very often cook with bok choy, but that should change soon after this dish — gently sautéed in sesame oil until tender but still crisp, bok choy has a wonderful fresh taste like green chard with a hint of cabbage. With fresh peppers, mushrooms and green beans, and seasoned with tamari sauce, toasted sesame seeds, fresh ginger and garlic and a hint of Chinese five-spice, this stir-fry is as satisfying as it is nourishing, and it's delightfully simple too. Try serving it with fresh cooked quinoa — the nutty flavor of this grain is a terrific accompaniment.

Chinese five-spice is a sweet, tangy and peppery blend of five spices used in many Asian recipes to enhance the flavor of vegetables and meats. Packaged varieties are easily available at any Asian grocer and many large supermarkets, but if you don't have it on hand you can substitute equal amounts or approximately equal-size pinches of ground star anise, ground cinnamon, ground cloves, ground fennel seeds and ground pepper (preferably Szechwan or white pepper).

Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Recipe by Lisa Turner
Cuisine: Asian
Published on June 14, 2013

A simple, delicious and healthy breakfast, lunch or light dinner of fresh bok choy sautéed with ginger, garlic, green beans, mushrooms and peppers, tossed with toasted sesame seeds and seasoned with tamari sauce

Preparation: 15 minutes
Cooking time: 15 minutes

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Ingredients:

1 lb (450 g) bok choy or baby bok choy
2 tablespoons sesame seeds
2 tablespoons sesame oil
2 green onions, white and green parts, sliced
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1 cup green beans, chopped
8 oz (225 g) button mushrooms, sliced
1/2 teaspoon five-spice
1 red bell pepper, seeded and chopped
2 jalapeños, seeded and chopped
1 teaspoon toasted sesame oil (optional)
2 tablespoons tamari (soy) sauce
juice from 1 lime (2 tablespoons)
1/2 teaspoon sea salt, or to taste
fresh cracked black pepper to taste (optional)

Instructions:

Cut the base of the bok choy stems and discard. Thoroughly rinse the bok choy under cold running water to remove any dirt or grit. Cut the leaves from the stems and set aside. Chop the stems into 1/2 inch pieces.
Heat a large skillet or wok over medium heat. Add the sesame seeds and toss over heat for a few minutes until golden brown. Remove and set aside.
Return the pan to the stove and toss in the sesame oil, wait a few moments, then swirl around to coat the bottom of the pan. Add the chopped bok choy stems, the white parts of the green onions, ginger, garlic, green beans and five-spice. Stir for 2 minutes then pour in the tamari and continue to stir for another 3 minutes or until the tamari has reduced. Now add the mushrooms, bok choy leaves, bell pepper and jalapeños, turn up the heat to medium-high, and continue to stir for another 5 minutes or until the mushrooms have softened and the vegetables are tender.
Now add the lime juice and toasted sesame oil if using, and stir for a few minutes over the heat to let the vegetables absorb the liquid and for the excess to cook off. Remove from heat, stir in the toasted sesame seeds and salt and black pepper to taste.
Serve right away with a scattering of the green parts of the green onions and some rice on the side or with runny fried eggs.

Makes 4 servings