MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bok Choy With Cannellini Beans
Categories: Bean, Salads
Yield: 1 Salad

MMMMM--------------------------DRESSING-------------------------------
1 Fresh ginger piece (1");
- finely grated
1 cl Garlic; grated
2 tb Rice vinegar
2 tb Maple syrup
4 ts Sesame oil

MMMMM---------------------------SALAD--------------------------------
2 lb Bok choy; rinsed
Olive oil
30 oz Cannellini beans (2 cans);
- rinsed
1 Handful cilantro; generous,
- chopped
1/4 ts Crushed red pepper;
- up to 1/2 ts
1 tb Toasted white sesame seeds;
- up to 2 tb

Mix the dressing and set aside. Season well with kosher salt and black
pepper.

Trim the base of the bok choy and separate the white stalks from the
green leaves. Slice the stalks into 1" pieces and roughly chop the
leaves, keeping them separate.

Heat a large (12") skillet over medium-high for 2 minutes. Drizzle in
about 1 tb oil, add the stalks, season well with salt and pepper and
toss to combine. Leave to cook, undisturbed, until the bottoms of the
stalks are charred, 3 minutes. Toss and then cook for another 3 to 4
minutes, tossing often, until the stalks are charred and
crisp-tender. Transfer to a large serving bowl.

Heat another 1 tb oil in the pan and add the bok choy leaves. Season
with salt and pepper and cook, tossing often, until the leaves are
charred and the water has cooked out, 3 to 4 minutes. Remove the
leaves from the pan and add to the stalks.

Add the cannellini beans to the bok choy and pour in the dressing.
Add the cilantro and toss to combine. Top with crushed red pepper and
sesame seeds.

Recipe by Annie From Canetoad

Recipe FROM: <https://toot.cat/@anne/113903234343714868>

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