Bok Choy Steamed Rice

• 1 large head bok choy
• 1 1/2 cups cold water
• 1 cup long grain rice
• 1 teaspoon soy sauce
• 1 teaspoon chili-garlic sauce (such as sambal)
• 1/2 teaspoon sesame oil
• 1/4 teaspoon toasted sesame seeds

1. Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
2. Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
3. Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.

choy, cold water, long grain rice, soy sauce, chiligarlic sauce, sesame oil, sesame seeds

Taken from www.allrecipes.com/recipe/239060/bok-choy-steamed-rice/ (may not work)