Ingredients:

  • 1 pound (450g) bok choy, rinsed thoroughly and chopped into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1 tablespoon sesame seeds, toasted (optional)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Rinse the bok choy thoroughly under cold water. Chop the bok choy into bite-sized pieces, separating the white stalks from the leafy greens as they will cook at different rates.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and sauté for 30 seconds, or until fragrant, being careful not to burn.
  3. Add the bok choy stalks to the skillet and sauté for 2-3 minutes, until slightly softened.
  4. Add the bok choy greens and continue to sauté for 1-2 minutes, until wilted but still crisp-tender.
  5. Stir in sesame oil, soy sauce, rice vinegar, and sugar. Toss to coat evenly. Cook for another minute, or until the sauce has thickened slightly.
  6. Remove from heat and sprinkle with toasted sesame seeds (if using) and red pepper flakes (if using). Serve immediately.