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.