Ingredients:

  • 1 lb baby bok choy
  • 4 cloves garlic, thinly sliced
  • 1 inch fresh ginger, finely grated
  • 1 tbsp neutral oil (avocado or grapeseed oil)
  • 1.5 tbsp oyster sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 0.25 tsp red pepper flakes (optional)

Instructions:

  1. Wash 1 lb baby bok choy thoroughly. Note: Dirt often hides in the base of the stalks.
  2. Dry them completely. Use a kitchen towel or salad spinner. Wait until they are bone dry before they touch the pan.
  3. Thinly slice 4 cloves garlic and finely grate 1 inch fresh ginger.
  4. Add 1 tbsp neutral oil to your skillet over medium high heat. Heat until the oil shimmers and moves like water.
  5. Toss in the garlic and ginger. Stir constantly for 30 seconds until the kitchen smells incredible but the garlic is still pale.
  6. Place the bok choy in the pan, cut side down if halved. Sizzle for 2 minutes until the edges show a hint of gold.
  7. Pour in 1.5 tbsp oyster sauce and 1 tbsp low sodium soy sauce.
  8. Toss the greens to coat. Cook for 2 more minutes until the leaves are wilted but still bright green.
  9. Remove from heat and drizzle with 1 tsp toasted sesame oil and 0.25 tsp red pepper flakes.
  10. Serve while the sauce is glossy and the stalks are still firm.