Ingredients:

  • 1 pound (450g) bok choy, thoroughly washed and roughly chopped, stalks and leaves separated
  • 2 tablespoons vegetable oil (or peanut oil for extra flavour)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar (optional, but balances the flavors nicely)
  • 1 tablespoon sesame seeds, toasted (for garnish)
  • Pinch of red pepper flakes (optional, for a little kick)

Instructions:

  1. Wash bok choy thoroughly, separate stalks from leaves, and roughly chop. Keep stalks and leaves separate.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger; sauté until fragrant (about 30 seconds). Be careful not to burn the garlic!
  3. Add the bok choy stalks to the skillet. Sauté for 2-3 minutes, stirring frequently, until slightly softened.
  4. Add the bok choy leaves to the skillet. Sauté for 1-2 minutes, until wilted and bright green.
  5. Combine soy sauce, rice vinegar, sesame oil, and sugar (if using) in a small bowl. Pour the sauce over the bok choy.
  6. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the bok choy.
  7. Remove from heat. Garnish with toasted sesame seeds and red pepper flakes (if using). Serve immediately.