Ingredients:

  • 1 lb baby bok choy, ends trimmed and sliced lengthwise into quarters
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 1 tbsp water
  • 1 tsp avocado oil

Instructions:

  1. Whisk together the low-sodium soy sauce, toasted sesame oil, maple syrup, and water in a small bowl.
  2. Heat the avocado oil in your wok over medium-high heat until it shimmers. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until the fragrance is released and the garlic is pale gold.
  3. Increase heat to high. Add the bok choy quarters, placing the cut sides down first. Sear for 1-2 minutes without moving them to achieve a slight char. Toss the greens using tongs until the leaves just begin to wilt but the stems remain crisp.
  4. Pour the soy sauce mixture over the bok choy. Stir-fry for an additional 60 seconds as the sauce bubbles and thickens into a glossy coating. Remove from heat immediately.