Bok Choy Stir Fry

Adapted from steamykitchen.com

INGREDIENTS

2 to 4 heads of baby bok choy (1 1/2 pounds total)
1 1/2 tablespoons canola, vegetable, or peanut oil
1–2 cloves garlic, peeled and finely minced
1 teaspoon fresh ginger, grated or minced
3 tablespoons broth or water (or 2 tablespoons broth or water + 1 tablespoon wine)
Salt to taste
1 teaspoon tamari (soy sauce)
1/2 teaspoon sesame oil

PREPARATION

Trim off the stem of the baby bok choy (note: don’t trim too much—just the end). This will ensure that the bok choy cooks evenly.
Separate the leaves, keeping the tender centers intact, and rinse well under running water. Set aside in a colander or rack to drain well.
Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds.
Pour in liquid (broth, water, or wine). Immediately cover and let cook for 1 minute.
Season with tamari and drizzle vegetables with a bit of sesame oil.
Serve as a refreshing side or a main dish over prepared brown rice or other favorite whole grain. Serves 2–4.

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