- 2 Tbsp vegetable oil
- 2 medium garlic cloves, minced
- 1 tsp freshly grated ginger
- 1/4 tesp red pepper flakes
- 1 1/2 lbs bok choy (about 2 medium bunches)
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1/4 tsp olive oil
- salt as desired
- Prepare the bok choy by slicing it into 1-inch pieces, cut diagonally across the stem.
- In a large frying pan with a tight fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
- Add the bok choy and fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook about 1 minute.
- Uncover and sauté, stirring occasionally, until the greens are just wilted, stalks are just tender, and most of the water has evaporated (about 2 minutes).
- Remove from heat. Stir in the sesame oil and season with salt if desired.