Ingredients:

  • 1 lb (450g) Bok Choy, separated into leaves and stalks, washed thoroughly
  • 2 tablespoons vegetable oil (or peanut oil)
  • 3-4 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon soy sauce (low-sodium recommended)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon rice vinegar (or white wine vinegar)
  • Pinch of red pepper flakes (optional)
  • 1 teaspoon sesame seeds, for garnish (optional)

Instructions:

  1. Wash the bok choy thoroughly. Separate the leaves from the stalks. Chop the stalks into ½-inch pieces. Roughly chop the leaves into bite-sized pieces. Keep the stalks and leaves separate.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant, being careful not to burn it.
  3. Add the chopped bok choy stalks to the skillet and stir-fry for 2-3 minutes, until slightly softened.
  4. Add the bok choy leaves to the skillet. Stir-fry for another 2-3 minutes, or until the leaves are wilted but still bright green.
  5. Add the soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using) to the skillet. Stir-fry for another minute, ensuring the bok choy is evenly coated in the sauce.
  6. Remove from heat and garnish with sesame seeds (if using). Serve immediately.