1 cup broccoli florets
1 bunch baby bok choy
1 T toasted sesame oil
1 small shallot (optional)
2 garlic cloves
sea salt and fresh pepper (to taste)
1 t sesame seeds (optional)
In a frying pan or cast iron skillet with a lid, heat up sesame oil on a very low heat ( I did it on heat 2 on my stove). Wash and chop broccoli and add it to the pan. Peel and thinly slice shallot (if using), add it to the pan. Simmer a couple of minutes, removing the lid to stir.
Smash and chop garlic, add to the pan. Cook another minute or so, stirring regularly.
Wash bok choy, chop stems and add them to the pan, saving the leaves. Simmer another minute or so, then add the leaves, a pinch of salt and pepper, plus a little extra sesame oil if desired. Press the leaves to the bottom of the pan. Stir, cooking for another minute or so until they are just wilted.
Remove from heat, sprinkle with sesame seeds (if using) and serve.