Lemon Tahini Bok Choy & Peppers

Lemon Tahini Bok Choy & Peppers

This is a vegan recipe!  I know, maybe not that big a deal to some people but I’m sort of a carnivore.  This is so delicious it can be served alongside pretty much any dish you enjoy.  Truthfully, my carnivorous tendencies are changing, albeit slowly.  My mind set is still that I think of what meat or protein I want to cook, then I work the rest of the meal around that.  However …. I’ve noticed that ever so slowly, my meat or protein is shrinking.  Tonight I served this veg dish along with pork cutlet and tonkatsu sauce.  A 3 ounce pork cutlet served both my husband and I, without either of us feeling like anything was missing …. changes are coming and we are right on board.

SAUCE – serves about 4

  • 1 tsp toasted sesame oil (plus extra for cooking)
  • 2 tbsp tahini paste
  • 1 lemon, juiced (start with 2 tbsp)
  • 1/4 tsp chili flakes
  • 2 tbsp water
  • 1/2 tsp salt
  • 1 clove garlic, minced
  • bok choy, onion, red pepper
  • toasted sesame seeds for garnish

To make sauce, whisk together all ingredients until smooth, taste and adjust seasonings.  It is hard to correct if you have used to much lemon, so start with 2 tbsp and if you like it “lemony”, add a bit more.

Lemon Tahini Bok Choy

Wash veg thoroughly, (those bok choy have a tendency to hide grit).

Heat fry or sauce pan, add onion, and saute lightly, add bok choy and peppers, drizzle with a bit of extra sesame oil.  Cook for 4-6 minutes, just until crisp tender.

Remove from heat and drizzle sauce over top, then sprinkle with sesame seeds.