Sesame Pac Choi and Carrots

Photo by David Edgecomb


  • 2 tablespoons high-heat cooking oil

  • 1 bunch garlic scapes, chopped

  • 1 ½-inch piece ginger root, peeled and minced

  • ¼ teaspoon red-pepper flakes, or to taste

  • 1½ pounds pac choi, cleaned, with the stems roughly chopped separately from leaves

  • 1 bunch carrots, thinly sliced in rings or julienned

  • 2 tablespoon soy sauce

  • 1 tablespoon stock or water

  • Toasted sesame oil for drizzling

  • Toasted sesame seeds for garnish

Instructions In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds. Add pac choi stems and carrots and stir carefully to cover with oil, then cook for approximately 3 minutes. Add leaves, soy sauce, stock or water, then cover pan and cook for approximately 3 minutes more, until steam begins to escape from beneath the lid of the pan. Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more. Remove to a warmed platter and drizzle with sesame oil. Garnish with toasted sesame seeds.