Newport Personal Chef

Italian Wedding Soup

Recipe by Ina Garten – Barefoot Contessa

6 Servings

1/4 pound(s) ground chicken
1/2 pound(s) chicken sausage, casings removed
2/3 cup(s) bread crumbs, fresh
2 teaspoon(s) garlic cloves, minced
3 tablespoon(s) parsley, fresh
1/4 cup(s) Pecorino cheese
1/4 cup(s) Parmesan cheese
3 tablespoon(s) milk
1 egg, extra large
2 tablespoon(s) olive oil
1 cup(s) yellow onion, minced
1 cup(s) carrot, diced
1/4 cup(s) celery, diced
10 cup(s) chicken stock
1/2 cup(s) white wine
1 cup(s) tubetti pasta, or stars
1/4 cup(s) dill, fresh
12 ounce(s) spinach, baby, fresh washed and trimmed
Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. .

Rosemary-Pine nut Shortbread Cookies

2 cups – unbleached all purpose flour

3/4 teaspoon kosher salt or sea salt

1 cup, butter – unsalted

2/3 cup sugar

lemon zest – of one lemon

1/2 cup pine toasted pine nuts, rough chopped

1 1/2 teaspoons fresh rosemary, finely chopped

In a small bowl combine the flour and salt.

In your stand mixer cream the butter until it is light and fluffy, add the sugar and lemon zest and combine. Add the flour and salt mixture along with the rosemary and pine nuts. Mix dough until it becomes crumbly and begins to hold together. On a lightly floured surface knead the dough slightly just to bring it together. Form into a disk, wrap in plastic and refrigerate for 15-20 minutes.

Remove dough and roll to 1/4″ thickness on lightly floured surface. Cut into shape of your choice. Bake in 350 degree oven for 10 minute or until the bottoms are slightly browned.

Pamela’s Coconut Cupcakes

· 1 bag, Pamela’s Gluten Free Mix

· 4 eggs, large

· 1/2 cup water or unsweetened coconut milk

· 1 tsp almond extract or almond flavoring

· 1/4 cup oil or coconut oil

· 1 cup shredded coconut

Combine all ingredients and mix on medium/low for 60 seconds. Fold coconut into mixed cake batter. Using an ice cream scoop fill cupcake liners with 3/4 way full with batter. Bake 325 degrees for 18-26 minutes. Frost with your favorite frosting.

Pamela’s Coconut Frosting

· 1 bag Pamela’s Gluten Free Frosting Mix

· 8 TBSP butter or coconut oil (do not melt the coconut oil)

· 2 TBSP plus 1 tsp. unsweetened coconut milk or water

· 1-2 cups of shredded coconut

Soften butter or coconut oil and combine with frosting mix, add the coconut milk or water and combine until smooth if too thick add a little more water a small amount at a time. Frost on cool cupcakes and sprinkle with coconut.

Tuscan Bean and Kale Soup

Servings: 4

1 1/2 tablespoon(s) olive oil

2 cup onions, chopped

1 cup carrot, diced

2 teaspoon garlic, minced

1 teaspoon basil, dried

1 teaspoon thyme, dried

1 teaspoon oregano, dried

1 teaspoon of fresh rosemary

1 bay leaf

1 14 oz. can tomatoes, peeled, drained, chopped

2-3 cans cannellini beans (2-3 based on your liking)

6 cups chicken broth, (or vegetable broth)

1 1/2 cups kale or escarole, cut into 1/2″ strips

Parmesan cheese for garnish if you like

Directions

In a large soup pot over medium-high heat, heat oil and saute onions, carrots, and garlic. Add dried herbs and bay leaf and saute 1 minute. Add tomatoes, drained white beans and broth.

Bring to a boil. Lower heat and simmer for 1/2 hour—add kale or escarole and simmer for another 1/2 hour.

Garnish with parmesan cheese—serve with a crusty bread!

Thai Coconut Squash and Pumpkin Soup

If you are not familiar with Red Thai Curry Paste—use a little restraint at first and taste as you go. Some spices are ore hot than others. Use an amount that you will enjoy.

· 2 acorn squash, butternut squash or pumpkin (can also use a combination of both if you like)

· 2-3 tablespoons olive oil or butter

· 1 14-ounce can coconut milk

· 3-4 teaspoon (or more) red Thai curry paste use more if you like (I used 5 teaspoons)

· 1/4 tsp ground ginger

· 2 teaspoons ground coriander

· Salt to taste

· Water or vegetable broth

· 2 teaspoons fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place the oven racks in the middle. Cut each squash/pumpkin into halves and rub with olive oil or butter and then sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point.

Add water a cup at a time pureeing between additions until the soup is the consistency you prefer – a light vegetable stock would work here as well.

Bring to a simmer again and add the salt

Garnish with toasted pumpkin seeds or sunflower seeds.

Black Beluga Lentil Sauté

Servings: 4-6

2 cups of water

1 cup of black beluga lentils

1-2 tsp kosher salt

2 tablespoon(s) olive oil

1/2 cup onions, diced

1/2 cup carrot, diced

1/2 cup celery diced

1 clove garlic minced

(herbs—dried or fresh of your choice if you like)

Directions

In a large pot bring the water to a boil and salt—add the lentils and cook for 15 minutes. Drain the water from the pot and set lentils aside. Heat oil in a large sauté pan and add the onions, carrots, celery and garlic and sauté until veggies are soft but not quite caramelized. Season to taste with salt and freshly ground pepper. Add the cooked lentils and stir to incorporate. Add fresh herbs is you like and serve.

Serving suggestions

· Bed for salmon

· Side dish for roast chicken or roasted Cornish game hens

· Add additional sautéed vegetables for a complete main entrée

Spicy Butternut Squash and Lentil Soup – Crockpot

• 1 cup dry lentils
• 2 1/2 cups peeled butternut squash cut into 3/4” pieces
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 tsp (more if you like) Garam Masala
• 1/2 tsp of Red or Hot curry pepper (optional)
• 4 cups vegetable or chicken broth

This is not a necessary step, but I think it adds depth of flavor to the dish—sauté the onion, celery, garlic and carrot until lightly caramelized. Add the spices, salt and pepper to taste and sauté again to combine the veggies with the spices. Then add to the other ingredients in the crock pot

OR—without the sauté step

Rinse and drain lentils. In a 3 1/2—4 quart slow cooker place lentils, squash, onion, carrot and celery. Spring garlic and Garam Masala over vegetables. Pour broth over all.

Cover and cook on low heat setting for 8-9 hours or on high heat setting for 4-4 1/2 hours.

Gluten Free Pumpkin Pie

Pie Crust

• 1 cup rice flour
• 1/2 sorghum flour
• 1/2 cup potato starch
• 1 teaspoon guar gum or xanthan gum
• 3 tablespoons tapioca starch
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 8 tablespoons cold butter
• 1 large egg, lightly beaten
• 2 tablespoons apple cider vinegar
• 1/3 cup ice-cold water
• 1 teaspoon sugar (optional)

Sift dry ingredients together in a large bowl. Cut the butter into small chunks (about 1/2″ thick) and add to dry ingredients. Work it into the dry ingredients using a pastry cutter or your finger tips, mashing until the butter has crumbled into pea-size pieces.

Make a well in the dry ingredients. Pour the egg and apple cider vinegar into the well, and use a fork to stir gently, outwards from the center. Once all the ingredients are incorporated, drizzle the ice-cold water into the mixture very slowly, just a little at a time. Only add water until the mixture has become a cohesive ball of dough that’s just moist enough to handle without being wet.

Place ball between two large pieces of parchment paper. Using hands or rolling pin, gently push the dough outward, equally in all directions, until it is a pie-sized thick, even disc of dough. Leave between parchment paper layers and seal well in plastic wrap or ziploc bag. Refrigerate for at least two hours. Remove the dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.

Leaving the dough in between two parchment paper layers, roll it out gently, as thin as you can. When the dough is between 1/4″ and 1/3″ thick, remove the top layer of parchment and even out the edges of the crust. Place a pie pan with the top side down over the dough (centered) and then carefully flip paper, dough and pan over so that the dough drapes into the pan. Carefully peel away parchment. Use your fingers to make sure the dough touches all the corners of the pan.

If any holes have already formed at this point, mend them with a finger or pastry brush dampened in egg white or water, or with excess dough. Prebake the pie crust in 375 degree oven for 15 minutes by placing a piece of parchment paper cut to the size of the pan and placing pie weights or dried beans on top of the parchment prior to baking.

The Pie Filling

• 15 oz. can pure pumpkin
• 2 large eggs
• 1 large egg yolk
• 1 cup heavy cream
• 1 Tbs. Brandy
• 3/4 cup lightly packed light brown sugar
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/2 tsp. table salt
• 1/8 tsp. grated nutmeg
• 1/8 tsp. black pepper
• 1/8 tsp. ground cloves

Preheat oven to 325 degrees. In a large bowl, whisk the pumpkin, eggs, egg yolk, cream and brandy. In a small bowl combine the spices and brown sugar. Whisk the sugar mixture into the pumpkin mixture. Pour the filling into the cooled piecrust. Bake until the pie is set around the outside but may still be slightly wet and jiggly in the center—about 1 hour. The filling will continue to set as it cools. Let the pie cool completely—refrigerate for about 2 hours before serving. Can be made 2 days in advance.

Smokey Buffalo Chili

• 1 Tbsp vegetable oil
• 1 pounds ground buffalo meat
• 1/2 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 Poblano or anaheim pepper, seeded and chopped
• 1 Jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 2-3 Tbsp. Fronteir Mexican Spice Blend OR…..
  
• 1/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
  
• 1/4 teaspoon ground coriander
  
• 1 Tbsp ancho chile powder
• Sea salt or Kosher salt, to taste
• Ground pepper, to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can crushed tomatoes
• 2/3 – 1 cup low sodium beef broth
• 1/2 Tbsp brown sugar
• 1 Tbsp Worcestershire sauce
• 2-3 Tbsp Adobo sauce from a can of chipotles in adobo
• 1 Bay leaf
• 2 (15 ounce) can chili beans or 1 can kidney beans/1 can black beans
• 1/3 bunch green onions, sliced in rounds for garnish
• Chopped cilantro for garnish
  

In a medium sized pot (about 4 quart capacity) with a lid, heat oil over medium heat and add ground buffalo. Brown meat, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove from pot and discard excess fat, leaving about 1 tablespoon in the pot.

Bring back to medium heat, add onions, red bell pepper, green bell pepper and Poblano or Anaheim (if using) pepper and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add jalapeño pepper and cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then the Fronteir Mexican Blend or your own spice mixture of cumin, oregano, coriander, salt and pepper. Let spices cook for another minute, stirring.

Return browned meat to the pot. Stir in tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 minutes. Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through.

Serve in bowls and garnish with chopped cilantro and green onions or shredded cheese.

Wild Rice Blend with Sesame Soy Glazed Salmon

For the Rice

• 1 1/2 cups organic wild rice blend
• 3 scallions, thinly sliced (keep some of the green tops for garnish)
• 6 cups of water or vegetable broth
• 2-3 tsp Japanese soy sauce
• 1/2 to 1 tsp toasted sesame oil
• 1 cup of edamame or garden peas (optional)
• 1/4 cup of almond slivers (optional)
• 1 Tbsp black sesame seeds

For the Salmon

• 2” piece of fresh ginger peeled and cut into small pieces
• 2 large cloves of garlic
• 2 Tbsp Japanese soy sauce
• 1 Tbsp sesame oil
• 1 tsp molasses
• Canola or peanut oil for sautéing
• 4 skinned salmon fillets about 1” thick
• 2 Tbsp rice vinegar
• 1 lemon cut into wedges for serving

Rice: bring 6 cups of water to a boil in a medium pot. Add the rice blend and cook at a gentle boil, uncovered, until the rice is tender—approximately 25-35 minutes. Drain well. Add to the rice—the soy sauce, sesame oil, scallions and season to taste. At this point you could add thawed frozen peas, edamame or almond slivers.

To prepare the salmon—in a processor, finely chop the ginger and garlic. Add the soy sauce, sesame oil and molasses and blend well to create the glaze.

Heat a thin slick of oil in a large skillet over high heat until sizzling. Spread some glaze onto one side of each piece of fish. Set the fish glazed side down in the skillet. Reduce the heat to medium high and cook uncovered for 1 1/2 minutes. Spread glaze on the top side of the fish fillet and flip over. Turn the heat to medium low and c ontinue cooking until the fish flakes easily and is almost opaque in the thickest section 3-4 minutes longer.

Remove to a platter and lightly tent with foil to keep warm. Stir the rice vinegar and any remaining glaze into the pan and cook over medium-high heat stirring constantly, until the sauce develops a sheen—just a minute or so. To serve—divide the rice among the four plates and set salmon on top. Drizzle a little of the sauce onto the salmon and garnish with remaining scallion

Kobocha Squash and Spinach Soup

• 4 cups of vegetable broth
• 8-12 cloves of roasted garlic
• 1-2 Tbsp olive oil
• 1 large yellow onion, chopped
• 1 medium kabocha squash, seeded and cut into 1” pieces (no need to peel, just wash well and dice the entire squash)
• 2 cups packed baby spinach
• Salt and pepper to taste
• Crumbled feta cheese
• Sour cream
• 4 Tablespoons toasted pumpkin seeds

Roast garlic by cutting off the very top of the garlic bulb and drizzle with olive oil and wrap in aluminum foil and roast for 30-40 minutes in a 425 degree oven. Heat olive oil in large pot and sauté onion until caramelized. Add vegetable broth, squash and roasted garlic. Bring to a boil and reduce heat to a simmer and simmer until squash is completely soft about 15 minutes. With an immersion blender blend the soup until creamy, additional vegetable broth can be added if the soup is too thick. Add the spinach and season with salt and cook for 2-3 additional minutes. Ladle into bowls and top with feta cheese, sour cream and pumpkin seeds.

By caramelizing the onions and roasting the garlic the soup will have a little more depth of flavor. You can skip this step if you are in hurry. Salt and pepper to your taste. You can add a little smoked paprika for a little extra taste. Never be afraid to play with your food!

GF Chocolate and Red Beet Molten Cake

Ingredients

1/2 cup softened butter or margarine plus 2 tablespoons for greasing ramekins

3 tablespoons of flax seeds finely ground

1 lb Bob’s Red Mill Chocolate cake mix GF

1/2 cup milk (cow, soy, rice or nut)

1 tablespoon lemon juice

2 large eggs

1/2 cup hot water (110 degrees)

2 tablespoons strawberry preserve or spread

1//2 cup freshly made beet puree

1/2 cup plain yogurt

1/4 cup bittersweet chocolate – GF – finely chopped

Whatever you would like to top the cake – chocolate sauce or fruit sauce or whipped cream

Preheat oven to 350 degrees

Generously grease 10-4 oz ramekins with butter and coat the inside with the finely ground flax seed and set aside.

In a large bowl, cream the butter or margarine until smooth. Add cake mix, milk and lemon juice.

In a separate bowl, whip eggs for 3 minutes, add strawberry spread, beet puree, yogurt and chopped chocolate – then pour into the cake mix bowl. Blend well and then add the hot water. Incorporate well until the batter is smooth and lump free.

Scoop batter into the ramekins. Bake 20-25 minutes.

GF Chicken Stew with Dumplings (courtesy of Chef Joel Schaefer Walt Disney World Resorts)

Chicken Stew/Soup

4 tablespoons olive oil

3 cups mirepoix (onions, carrots, celery)

1 teaspoon garlic, minced

1 teaspoon dried thyme

1 cup mushrooms, sliced

1/4 cup dry white wine

1 cup raw chicken breast meat, diced

1 quart chicken broth

Dumplings

1 cup gluten free flour blend

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoons baking soda

1/8 teaspoons salt

2 tablespoons Earth Balance (or butter) melted

1/4 cup sour cream (can use soy sour cream)

1/4 cup soy creamer (or half and half)

GF Flour Blend

1 1/2 cups sorghum flour

1 1/2 cups potato starch

1 cup tapioca flour

Directions

Heat olive oil in saucepan over medium heat. Add the mirepoix; cook for 1 minute until veggies are soft, stirring occasionally. Add the garlic and thyme and cook for an additional 1 minute, stirring occasionally. Add the mushrooms; cook for 1-2 minutes, stirring occasionally. Add the wine to deglaze the pan and reduce liquid by half. Add chicken meat and cook for 1-2 minutes stirring occasionally. Add stock and bring to a boil; lower heat and simmer for 5-6 minutes. For dumplings stir together all dry ingredients. Whisk together melted Earth Balance/Butter, sour cream and creamer. Add the dry to the wet ingredients; using your hand; mix the ingredients together until it combines into a paste. After stew has simmered, portion the dumplings using a #100 scoop and drop the dumplings in to the soup – make sure the mixture is at a simmer and not a boil as the dumplings will break apart. Cover and simmer for 8 minutes. Serve immediately. The potato starch from the dumplings will assist the chicken mixture in becoming a stew like consistency.

Suzanne Goin’s “70’s Mom’s Double Chocolate Bundt Cake”
from Sunday Suppers at Lucques

5 ounces dark chocolate, 60-70%, plus 2 oz thinly shaved chunks
1 stick butter or 1/2 cup oil, plus enough to grease the pan
2 tsp vanilla extract

1/3 cup Valhrona cocoa powder or other good quality dutched cocoa
1 1/4 cups unbleached AP flour or light whole wheat flour (or half and half)
2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp kosher salt

3 extra large eggs
3 extra large egg yolks
1 1/4 cups granulated sugar (might take this up to 1 1/3)
1/2 cup (4 oz) creme fraiche or sour cream

For the Cake:
Preheat the oven to 350 and butter your pan

Melt the chocolate and butter or oil together in the microwave on a low setting, over a double boiler, or in an oven proof saucepan in the oven (as Suzanne suggests)
Whisk together 3/4 cup of water and the cocoa powder and bring to a boil, whisking constantly – when dissolved, remove from heat and set aside. Allow to cool slightly and combine with the melted chocolate and butter mixture.

Sift together the flour, baking soda and baking powder – stir in the salt.

In a stand mixer with the whisk attachment, beat the eggs a few seconds to combine, add the sugar and whip until they reach full volume (watch the edge of the mixture climb the bowl until it stops.) Add the vanilla and beat until the mixture forms a wide ribbon when the beater is lifted out. ( Make sure you don’t add the sugar to the eggs before you start mixing, or the eggs will curdle – sugar will cook egg yolks slightly if allowed to sit undisturbed.)

Gently fold the chocolate and creme fraiche into the eggs and sugar, and fold in the flour mixture in thirds. It might be easier to do this in a wide shallow mixing bowl if you have one.

Pour half of the mixture into the pan and add the shards of chocolate. Fill the pan, and bake undisturbed until it is completely set, but still moist. A tester will not work – just jiggle the pan VERY slightly, and see if it moves. Be careful, it will collapse if underbaked!

Cool about 30 minutes on a rack, and turn out of the pan.

I“Kalezone”

This is a great way for adults and children to eat their greens. You can prepare your own basic pizza dough recipes or use one purchased from your local grocery store bakery.

2 Bags of fresh grocery store pizza dough

2 cups ricotta cheese

2 tablespoons olive oil

4 cups of kale—chopped

4 garlic cloves—minced

1/4 teaspoon allspice

1 cup mozzarella grated

1/2 cup parmesan cheese—grated

1 egg and 1 tablespoon water

Salt and pepper

Homemade or your favorite marinara sauce

Preheat oven to 375 degrees.

Open the packages of dough and place on a lightly floured surface. Allow the dough to rest. Drain the ricotta cheese in a fine-mesh sieve. Heat oil in large skillet over medium-high heat and sauté the kale until it is well coated and slightly wilted—about 2-3 minutes. Stir in the garlic and allspice and sauté for another minute. Cover and allow to steam until completely tender about 2 additional minutes. Uncover and allow any liquid to evaporate. Transfer to a medium bowl.

Add the drained ricotta, mozzarella and parmesan to the kale and mix well. Add salt and pepper to taste. To make individual kalezones—divide each bag of dough into four equal pieces and stretch out into eight round dough circles. Spoon equal amounts of the filling onto the middle of each dough round. Fold one end of the dough over the other to form a half circle and press closed with your fingertips. Transfer to baking sheet (best lined with parchment paper). Mix egg and water into egg wash and brush tops of each kalezone with the mixture. Bake for 30-35 minutes or until tops are golden brown. Serve with sauce.

Red Rice and Qunioa with Oranges and Pistachios

1/4 cup shelled pistachios
1 cup quinoa
1 cup red rice (see headnotes)
1 medium white onion, sliced
2/3 cup olive oil
grated zest and juice of one orange
2 teaspoons lemon juice
1 garlic clove, crushed
4 spring onions, thinly sliced
1/2 cup dried apricots, roughly chopped
2 handfuls of rocket (arugula)
salt and black pepper

1. Preheat the oven to 350F degrees. Spread the pistachios out on a baking tray and toast for 8 minutes, until lightly colored. Remove from the oven, allow to cool slightly and then chop roughly. Set aside.

2. Fill two saucepans with salted water and bring to a boil. Simmer the quinoa in one for 12 – 14 minutes and the rice in the other for 20 minutes. Both should be tender but still have a bite. Drain in a sieve and spread out the two grains separately on flat trays to hasten the cooling down.

3. While the grains are cooking, saute the white onion in 4 tablespoons of the olive oil until golden brown. Leave to cool completely.

4. In a large mixing bowl combine the rice, quinoa, cookied onion and the remaining oil. Add all the rest of the ingredients, the taste and adjust the seasonings. Serve at room temperature.

Credit given to Ottolenghi Cookbook

Sesame Glazed Baby Bok Choy

Credit given to Cooks Illustrated – Perfect Vegetables

2 tbsp soy sauce

2 tbsp low sodium chicken broth

1 tbsp rice vinegar

2 tsp sesame oil

1 tsp sugar

3 tbsp peanut oil

4 baby bok choy (appx4 oz. each) each bok choy sliced in half lengthwise

3 medium garlic cloves, minced

1 tbsp fresh ginger, minced

2 medium scallions, sliced thin

1 tbsp toasted sesame seeds

1. Combine the soy sauce, broth, vinegar, sesame oil and sugar in a small bowl.

2. Heat 2 tablespoons of peanut oil in large nonstick skillet over high heat until almost smoking. Place the bok choy, cut side down, in the skillet in a single layer. Cook without moving until lightly browned, about 2 minutes. Turn the boy choy and cook until lightly browned on the second side, about 1 minute. Transfer to a platter.

3. Add the garlic, ginger and scallions to the empty pan and drizzle with the remaining 1 tablespoon peanut oil. Cook, stirring constantly, until fragrant, about 20 seconds. Add the soy sauce mixture and simmer until thickened, about 20 seconds.

4. Return the bok choy to the pan and cook, turning once, until glazed with the sauce, about 1 minute. Sprinkle with the sesame seeds. Serve immediately.