Balsamic sesame baby pak choy
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Cook time: 
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Serves: 4
This quick and easy stir-fry is great with rice, or as an accompaniment to fish or chicken.
  • a few heads of baby pak choy, or a couple heads of regular pak choy
  • 4-5 cloves of garlic, smashed and minced
  • 2 Tb olive oil (or sesame oil)
  • a large heirloom tomato
  • 2 Tb (or more!) sesame seeds
  • splash of balsamic vinegar
  • salt and pepper, to taste
  1. First, smash and mince the garlic and put to marinade in the oil.
  2. Wash the pak choy well, separate the leaves, and chop.
  3. In a heavy skiller (I prefer cast iron) saute the minced garlic for a few minutes, until it starts to get translucent. (Don't go check on your Facebook status, and burn it! I don't know who ever does this sort of thing, but I've heard people sometimes do.) Add the pak choy and stir-fry for a minute or two.
  4. Chop the tomato and add to skillet, and cook just until heated through.
  5. Stir in sesame seeds and balsamic vinegar, and season to taste with salt and pepper (freshly ground is nice!). It's ready!
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