Seared Bok Choy

1. Toast the sesame seeds in a small saucepan with no oil until golden brown and fragrant, 4-5 minutes. Set aside to cool.

2. Cut off the base from each head of bok choy. Separate the stalks away from their cores.

3. In a wok or a large fry pan over medium-high heat, warm the sesame oil.

4. Peel and thinly slice the garlic.

5. When hot, add garlic and cook, stirring constantly for about a minute.

6. Add the bok choy and cook, tossing constantly with tongs, 1-2 minutes.

7. Add the broth and cook, stirring occasionally, until the bok choy is tender and the broth evaporates, 1-2 minutes.

8. Add the chili oil, and toss one more time to incorporate completely.

9. Remove from heat and stir in the sesame seeds. Season with sea salt to taste and serve immediately.