Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch ginger, peeled and minced (approx. 5g)
  • 1 pound bok choy, separated into stalks and leaves, roughly chopped (450g)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon sugar (4g)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon sesame seeds, toasted (12g)

Instructions:

  1. Wash and chop the bok choy. Mince the garlic and ginger. Measure out the soy sauce, rice vinegar, sugar, and red pepper flakes (if using).
  2. Heat the vegetable oil and sesame oil in a wok or large skillet over medium-high heat.
  3. Add the garlic and ginger to the hot oil and sauté for about 30 seconds, or until fragrant. Be careful not to burn them!
  4. Add the bok choy stalks to the wok and stir-fry for 2 minutes, until they begin to soften slightly.
  5. Add the bok choy leaves, soy sauce, rice vinegar, sugar, and red pepper flakes (if using).
  6. Stir-fry for another 2-3 minutes, or until the leaves are wilted and the stalks are tender-crisp.
  7. Remove from heat, garnish with toasted sesame seeds, and serve immediately.