Baby Bok Choy

By tulawdog

Ingredients

• baby bok choy
• 3 tablespoons peanut or canola oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

Preparation

Step 1

Soak the greens in a sinkful of water for a few minutes, swish them around a little to get the dirt out from between the leaves--sometimes there might be a little sand in-between the leaves.

Trim the root end if it's a little brown, and cut the bigger ones in half length-wise.



Boil a pot of water and add just a pinch of salt.

Blanch the baby bok choy for about a minute or two, until they're a little wilted and turn bright green.



Remove them from the pot and stack on a plate.



Add about 3 tablespoons oil to a hot wok or large pan.


Add the minced garlic and ginger.



Let the garlic and ginger sizzle in the pan so the flavors infuse the oil, but don't let it brown.

Add the blanched baby bok choy.



Add a pinch of salt, a few grinds of pepper.

Chili flakes are good in here, too, if you like heat.

Toss with two spoons to coat the greens quickly.

You want to do it in a minute or so, so the greens don't cook much further.