1 tablespoon neutral cooking oil, like canola
1 garlic cloves, peeled and minced
1 ½-inch piece ginger root, peeled and minced
1/4 teaspoon red-pepper flakes, or to taste
1 bag of baby bok choy
1/2 tablespoon soy sauce
1 tablespoon chicken stock or water
toasted sesame oil for drizzling
- In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
- Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
- Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
- Remove to a warmed platter and drizzle with sesame oil.
Recipe Courtesy of NY Times