Recipe by Mellisa Robers from Gourmet May 2009

Cameron made a version of this last night and it was fabulous. We actually had it without any accompaniment, we ate an enormous, carb loaded brunch, so that was fine. BUT we want to make it again this week, with a little chicken and some cashews added. Tofu would be great too, if you prefer a vegetarian version. He made this with spinach because that was what we had in the house. The original recipe is with cabbage, and since that is what is in this week’s box, that is what I am going with.

1 lb Bok Choy

3 TB Vegetable Oil (high heat tolerant)

3 stalks Green Onion, finely chopped

1 lb Cabbage

2 Leeks, white and light green tops

1/2 tsp Sesame Oil

1 tsp Sesame Seeds, toasted

Trim 1/8” from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.  Cut the cabbage into appropriate bite-sized pieces.  Quarter leeks lengthwise and thinly slice crosswise.  Heat a 14” flat-bottomed wok or 12” heavy skillet, over high heat until a drop of water evaporates instantly.  Pour vegetable oil down side of wok, swirling to coat sides.  Add green onion and stir-fry for 10 seconds.  Add cabbage and 1/4 tsp salt and stir-fry 3 minutes.  Add bok choy and stir-fry, about 2 minutes. Cook until bok choy ribs are crisp-tender, and cabbage is cooked.  Serve drizzled with sesame oil and sprinkled with sesame seeds, which you quickly toasted in a dry hot pan. We had soy sauce and hot sauce on the table to season as we each preferred.