Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Spread
Slivered Almonds (110 g)
in a single layer on a baking sheet, and bake for 7-10 minutes, until golden brown. Set aside.
Step 3
Sprinkle
Granulated Sugar (25 g)
in an even layer over the bottom of a saucepan set over medium heat. The moment the sugar is completely liquefied, add almonds, stirring briskly to coat, then
Sesame Seeds (50 g)
, stirring until evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer nut mixture to a plate and let cool.
Step 4
In the same saucepan, bring the
Granulated Sugar (35 g)
,
Grapeseed Oil (60 mL)
,
Rice Vinegar (30 mL)
, and
Soy Sauce (30 mL)
to a boil, and whisk until sugar is dissolved. Add
Scallions (1 bunch)
and remove from heat. Dressing can be used while warm or cool.
Step 5
Meanwhile, slice the
Bok Choy (680 g)
crosswise into 1/2-inch pieces. Place bok choy in a large bowl, and toss with dressing. Just before serving, add the nut mixture and toss well.
