1 head bok choy
2 tablespoons peanut oil
1 tablespoon grated ginger
1 tablespoon minced garlic
1/2 cup chicken stock (or veggie stock or water)
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoon sugar
Salt and pepper to taste
2 tablespoons sesame seeds
Cut the leaves from the stems of the bok choy. Trim the stems as necessary, then cut them both into roughly 1-in pieces (keeping leaf pile separate from stem pile); rinse everything well.
Heat a large skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems and cook, stirring occasionally, until they just lose their crunch, about 3 minutes.
Add ginger and garlic and stir-fry briefly. Add bok choy greens, stock or water, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper. Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes, stirring occasionally.
Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Serve (over rice, if desired).
– From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce