Ingredients:

  • 1.5 lbs Bok Choy (700g), separated into leaves and stems
  • 2 tablespoons Olive Oil (30 ml)
  • 3 cloves Garlic, minced
  • 1 inch Ginger, peeled and minced
  • 2 tablespoons Soy Sauce (30 ml), low-sodium preferred
  • 1 tablespoon Rice Vinegar (15 ml)
  • 1 teaspoon Sesame Oil (5 ml)
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • Sesame seeds, for garnish (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash bok choy thoroughly. Separate the white stems from the leafy green parts. Roughly chop the stems and the leaves separately.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and sauté until fragrant, about 30 seconds.
  3. Add chopped bok choy stems to the skillet and sauté for 2-3 minutes, until they begin to soften slightly.
  4. Add the bok choy leaves to the skillet. Sauté until the leaves are wilted and bright green, about 2-3 minutes.
  5. Pour in soy sauce, rice vinegar, and sesame oil. Add red pepper flakes (if using). Toss to combine.
  6. Season with salt and pepper to taste. Serve immediately, garnished with sesame seeds if desired.