- 1 pound baby bok choy
- 1 tablespoon minced or grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon sake or dry vermouth
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 tablespoon grapeseed or canola oil (or other high flashpoint oil)
- 1 medium tomato, cored and diced
How to make this recipe
Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.
In a small saucepan add the soy sauce, sake, brown sugar, and rice vinegar. Heat and stir until the brown sugar is dissolved. Remove from heat and set aside.
Heat a large skillet or wok over medium-high heat. Add the oil and ginger. Cook ginger until soft and then add the bok choy. Cook for 1-2 minutes, or until the bok choy is just wilted.
Stir in the teriyaki sauce and tomatoes. Cook for another 30 seconds, or until heated through.