Ingredients:

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 1 pound bok choy, separated into stalks and leaves, washed thoroughly
  • 2 tablespoons soy sauce, low sodium
  • 1 tablespoon rice vinegar
  • 1 teaspoon brown sugar
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon sesame seeds, toasted
  • Scallions, thinly sliced (for garnish)

Instructions:

  1. Separate the bok choy stalks from the leaves. Chop the stalks into 1-inch pieces and the leaves into roughly 2-inch pieces. Keep them separate.
  2. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger and sauté for about 30 seconds, until fragrant (be careful not to burn the garlic!).
  3. Add the chopped bok choy stalks to the skillet and sauté for 2-3 minutes, until slightly softened.
  4. Add the bok choy leaves to the skillet. Sauté for another 2-3 minutes, until the leaves are wilted but still bright green. They should still have a slight bite.
  5. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and red pepper flakes (if using). Pour the sauce over the bok choy and stir to combine.
  6. Simmer for 1 minute, allowing the sauce to thicken slightly.
  7. Remove from heat. Sprinkle with toasted sesame seeds and scallions. Serve immediately.