For the Grapefruit Sesame Dressing (makes ½ cup)
¼ cup grapefruit juice
2 teaspoons rice vinegar
½ teaspoon toasted sesame oil
¼ teaspoon salt
1 tablespoon olive oil
2 teaspoons minced shallot
Whisk together all ingredients except sesame and olive oil, and let sit at least 10 minutes. Whisk in oils and set aside until ready to use.
For the Broccoli & Bok Choy
1 small or ½ large bunch of sprouting broccoli
5 large leaves bok choy (or 2-3 baby bok choy)
1” piece of ginger, peeled & cut into matchsticks
3 cloves garlic, minced
2 tablespoons high-heat cooking oil, such as grapeseed or avocado oil
To prepare your vegetables, cut the stems of your broccoli on a bias (diagonal) up to the last 2” of floret, and cut the leaves of the bok choy on a bias as well. If using baby bok choy you can cut them lengthwise into sixths.
In a large skillet, heat oil over medium high heat. Add your broccoli and a large pinch of salt, and cook until broccoli is beginning to soften, 1-2 minutes. Add bok choy and ginger, and cook another minute. Add garlic last, and cook for a final 1-2 minutes, stirring often to prevent garlic from burning. If your skillet is looking a little dry add a touch more oil. Season to taste with salt.
Transfer broccoli and bok choy to a serving plate, and drizzle dressing on top. Serve warm.