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Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

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Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup jasmine rice
  • 1 tablespoon sesame oil
  • 1 Thai chili
  • 6 cloves garlic peeled and sliced crosswise
  • 1 1-inch piece of gingerroot sliced into matchsticks
  • 1 teaspoon Sichuan peppercorns crushed with a rolling pin
  • 4 baby bok choy quartered, rinsed, and held in cold water
  • 1 tablespoon seasoned rice vinegar
  • 2 green onions green and white parts sliced
  • 1 tablespoon extra-virgin olive oil
  • 4 organic eggs
  • 1 teaspoon black sesame seeds

Method
 

  1. Cook rice according to package directions. Keep warm.
  2. In large skillet, on medium-high, heat sesame oil and sauté chili, garlic, and ginger for about 2 minutes, stirring constantly to keep garlic from burning. Add crushed peppercorns. Lower heat slightly, drain bok choy pieces and, without drying them, add to pan and sauté for a further 2 minutes, stirring constantly. The garlic should start to get crispy but if it doesn’t, turn heat up slightly. Add vinegar and remove from heat.
  3. Add green onions to cooked rice and stir to combine.
  4. Place a scoop of rice on each of 4 plates, place 4 quarters of bok choy on top, being sure to include crispy garlic, chili, and ginger. To a skillet, add 1 tablespoon olive oil and fry eggs. Place one fried egg on each plate atop rice and bok choy. Sprinkle with black sesame seeds.