Bok Choy Stir Fry

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


  • Trim a little bit off the stem of the baby bok choy. 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 to drain.
  • Heat oil, garlic, and ginger in a wok or frying pan over medium-high heat. When fragrant and light golden-brown, add the bok choy.
  • Toss well for 15 seconds to coat each leaf with the garlicky, gingery oil.
  • Pour in liquid (broth, water, or wine). Immediately cover, and let cook for 1 minute.
  • Drizzle vegetables with tamari and sesame oil.
  • Serve as a side or a main dish over prepared brown rice or other favorite whole grain.

Serves 2–4. Prep time, 10 minutes; cook time, 15 minutes.

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