- 2 C dry jasmine rice
- 3 C water
- 1 T butter
- 1 clove garlic minced
- 1 knuckle ginger peeled and diced
- 2 t dry chili flakes
- 1 t kosher salt
- 2 T sliced garlic scapes (if available)
- 3 heads of Bok Choy halved legnth wise
- ¼ c water
- 1 T butter
- 1 T sesame oil
- 4 T sweet Chili Sauce (from Asian market)
Preparation
Rice:
Select a large pot with a lid for making your rice. Over medium heat melt the butter. When the butter begins to foam or bubble add the garlic, garlic scapes, ginger and chili flakes. Sautee for one or two minutes, and add salt. Add water, and stir in rice. Do not stir further.
When water boils, reduce heat to low and cover pot. Remove from heat after approx 16-18 min. Keep covered off heat for an additional 5-10 minutes while you cook the bok choy.
Bok Choy:
Cut bok choy in half length wise. In a large shallow sautee pan with a lid, melt butter and sesame oil over high heat. When oil, butter and mixture is hot, add bok choy cut side down. This will produce a loud searing sound.
Sear bok choy for a few minutes but do not burn, just enough to brown the leaves and stems. Carefully add water and immediately cover. This will steam the bok choy.
After two minutes, carefully remove lid and allow water to evaporate. Add store bought sweet chili sauce. Turn bok choy over and swirl in the pan coating with the sauce. When the sauce is hot and slightly reduced, remove from heat. To plate, scoop out hot rice onto plate and cover with the bok choy.
Tip:
If you have extra rice, spread out on a plate to cool. Wrap and store in refrigerator. Rice can be used as a cold salad component the next day or reheated with a bit of water. Just do not over cook it.
