A quick vegetable side dish that you can throw together and serve alongside fish, chicken or tofu.
1 clove garlic, minced
2 tsp freshly grated ginger
1 lb baby bok choy, cleaned and ends trimmed
1-2 tbsp water
To taste sea salt
1 tbsp sesame seeds (optional garnish)
Preheat a large pan, with tight fitting lid over medium-high heat. Add oil, garlic and ginger and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the water and season with salt, cover, and cook until steam accumulates, about 2 minutes. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes. Turn off the heat, sprinkle with sesame seeds and serve immediately.