Bok Choy with Toasted Sesame and Pumpkin Seeds

This is a super easy no-fuss, no-guilt dish which I occasionally resort to when trying to squeeze into a dress that used to fit a few pounds ago. Bok choy is very low in saturated fat and cholesterol and is packed with vitamins and minerals. Also, it’s somewhere-between-spinach-and-lettuce quality gives it a great flavor and crunch – perfect for a quick stir fry.

I absolutely love this one, and I’m sure you will too !

(For one large portion)
Ingredients

1 tablespoon vegetable oil
2 garlic cloves, smashed
1/2 tablespoon kechap manis (Indonesian sweet soy sauce, available at most Asian grocery stores)
1 tablespoon light soy
1 tablespoon oyster sauce
1 teaspoon Shao Xing wine
4-5 Bok Choy
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1 teaspoon of cornflour mixed with 2 tablespoons of water

First, heat a pan and toast the seeds until golden. Set aside in a bowl.

Cut the bok choy lengthwise in half.

Now heat the oil in the pan and toss in the garlic. Let it fry on a medium heat until fragrant and slightly brown. Add the kecap manis and stir. Turn up the heat and place the bok choy pieces in the pan (cut side down). Let the Bok Choy sizzle in the pan for a minute and then add the other sauces.

Flip the Bok Choys and let them cook for another minute. (Be careful not to overcook them or they will be soggy and lose their crispiness). Quickly transfer them to a bowl.

Now add the cornflour mix to the pan and stir quickly for 20-30 seconds. Drizzle over Boy Choy and top with the toasted seeds. Enjoy hot !