Ingredients:

  • 1 lb baby bok choy, ends trimmed and quartered lengthwise
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp brown sugar
  • 1 tbsp neutral oil

Instructions:

  1. Rinse the bok choy thoroughly to remove grit and pat dry with a kitchen towel or use a salad spinner.
  2. Slice each baby bok choy in half lengthwise, then half again into quarters.
  3. In a small bowl, whisk together the soy sauce, sesame oil, and brown sugar until the sugar is dissolved.
  4. Place a wok over medium-high heat, add the neutral oil, and wait until it shimmers.
  5. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
  6. Increase heat to high, add the bok choy, and stir-fry for 2–3 minutes until stems are translucent and leaves begin to wilt.
  7. Pour the soy mixture over the vegetables and stir-fry for another 60 seconds until the sauce bubbles and thickens into a glossy glaze.
  8. Remove from heat immediately to prevent overcooking.