Ingredients:

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

Instructions:

  1. Wash the baby bok choy thoroughly, ensuring no grit remains in the base of the stems. Use a salad spinner or pat them completely dry with paper towels. Slice them lengthwise into halves or quarters.
  2. Place a wok or pan over medium-high heat. Add the neutral oil. Once the oil shimmers, add the minced ginger and garlic. Stir-fry for 30–60 seconds until fragrant and lightly golden.
  3. Increase heat to high. Add the bok choy and stir-fry rapidly for 2 minutes until the leaves begin to wilt but the stems remain snappy.
  4. Pour in the soy sauce, sesame oil, and sugar. Toss for one final minute until the sauce thickens slightly and coats the vegetables. Remove from heat immediately.