Adapted from Jack Bishop’s Vegetables Every Day
2 tsp. rice vinegar
2 tsp. soy sauce
1 tsp. toasted sesame oil
1/4 tsp. sugar
1/2 Tbls. sesame seeds 1 Tbls. peanut oil
1 head Mei Qing Choi
1 garlic clove, minced
1/2 Tbls. grated fresh gingerroot
1/4 cup onion, cut into slivers
Combine vinegar, soy sauce, sesame oil and sugar in a small bowl, set aside. Wash mei qing well, slice in half lengthwise through the bulb end, slice each half lengthwise again to make 4 quarterheads. Toast sesame seeds in a dry non-stick skillet over medium heat until golden, transfer to a small bowl. Returning skillet to stove, heat on high, then add 2 teaspoons of the peanut oil to skillet. When hot, place mei qing, cut side down in the skillet in a single layer, sauté until lightly browned, about 2 minutes, turn mei qing to the other cut side, repeat, transfer to a platter. Heat the remaining teaspoon of peanut oil in the now empty skillet over medium-high heat, add garlic, ginger and onions. Stir-fry until fragrant, less than 1 minute. Stir in vinegar mixture and simmer until thickened, less than 1 minute. Return the mei qing to the hot skillet and warm through, turning to warm each side about 15 or 20 seconds. Sprinkle with sesame seeds and transfer to a serving platter. Serves two.