1 head Bok Choi
2 teaspoons light sesame, canola, or corn oil
2 teaspoons toasted (dark) sesame oil, or to taste
2 teaspoons tamari soy sauce
1 teaspoon rice vinegar
2 tablespoon toasted sesame seeds

1. Wash bok choi and cut the leaves away from the stalks.  Cut stalks into 1/3- to 1/2-inch pieces and set aside.  Place leaves one on top of the other, roll up, and slice into 1/2-inch strips.  Cut in half if they are too long.  Set aside.

2. Heat a large wok or skillet over high heat.  Add the oil and swirl in wok to coat sides.  Do not burn the oil.  Add the sliced leaf stalks and leaves and stir-fry over high heat to coat with the oil.  Cover for about 30 seconds to create some steam.  Check greens and stir-fry until bright green and crisp-tender, 2 to 3 minutes.  Add 1 tablespoon water, if necessary, to prevent sticking.

3. When greens are done, season with the toasted sesame oil, tamari, and rice vinegar.  Garnish with toasted seeds.  Serve with rice and steamed fish or grilled chicken, or just on its own.

 – Greens, Glorious Greens by J. Albi & C. Walthers