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Stir Fried Baby Bok Choy with Ginger and Sausage And Far Eastern Vinaigrette

From Our Kitchen


16 baby bok choy, cut in halves
Teaspoon white sesame seeds
Teaspoon black sesame seeds
3 tablespoon sesame oil
1 oz Soy Sauce
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 cup Wilson Farm Far Eastern Vinaigrette
2 Sweet Italian Sausage, cut in strips
1 red pepper, cut in strips
3 oz. Bean Sprouts


Boil pot of water with a pinch of salt. Place baby bok choy in boiling water for 1 minute. Remove and immediately ice. Strain and make sure water is removed.

Warm a large pan on the stove. Place sesame oil in pan. Add bok choy, pepper, and bean sprouts and sauté for two minutes. Add chopped ginger, garlic and sesame seeds. Sauté for another two minutes. Deglaze with soy sauce. Bring to a boil. Season to taste with salt and pepper.

After bok choy is ready, warm another pan. Saute the sausage with a little sesame oil. Sprinkle the sausage on top of bok choy.

Serve immediately and sprinkle with Far Eastern Vinaigrette.