- 1 pound baby bok choy
- 1 tablespoon grapeseed or canola oil (or other high flashpoint oil)
- 1 tablespoon grated or minced fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon chili garlic sauce
- 1/2 teaspoon sesame seed oil
How to make this recipe
Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.
Heat a large skillet or wok over medium-high heat. Add the oil and then add the ginger. Cook the ginger for about 1 minute, or until light golden and fragrant.
Stir in the bok choy, soy sauce, chili garlic sauce, and sesame seed oil. Stir and toss the bok choy and cook for 1-2 minutes or until the bok choy is tender. Serve warm.