Garlic-Ginger Bok Choy

1-2 heads bok choy, stems separated and washed well

1-2 cloves garlic, minced

1-2 Tbsp. High-heat frying oil, like sunflower, grapeseed, coconut, peanut, etc.

1-2 tsp. fresh ginger, grated or minced

1 tsp. Toasted sesame oil

1 tsp. Soy sauce

1 tsp. Sriracha hot sauce (optional)

Chop stems and leaves of bok choy, keeping stems in one pile and leaves in another.

Heat oil in saucepan over medium-high heat. Add garlic and ginger and swirl for 1-2 minutes. Add bok choy stems and cook, stirring constantly, for 1-2 minutes, until they soften a bit. Add leaves and cook for another few minutes, until leaves are just wilted. Add sesame oil and soy sauce, and optional Sriracha. Adjust seasonings to taste and enjoy!

The trick with bok choy is to cook it fast over medium high heat, to ensure that it keeps a nice texture and a bit of crunch to the stem, which contrasts well with the tender wilted leaves. If you cook it too long or too low heat, you get rather soggy stems, which is less enjoyable.