Bok Choy Sauté

From Sam Sifton/ New York Times

A simple approach that stars the bok choy alone, enhanced with a bit of ginger, garlic and sesame oil.

Serves 4

• 2 tablespoons neutral cooking oil, like canola

• 2 garlic cloves, peeled and minced

• 1 ½-inch piece ginger root, peeled and minced

• ¼ teaspoon red-pepper flakes, or to taste

• 4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed

• 1 tablespoon soy sauce

• 1 tablespoon chicken stock or water

• Toasted sesame oil for drizzling

Preparation

1. Step 1

   In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

2. Step 2

   Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

3. Step 3

   Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.

4. Step 4

   Remove to a warmed platter and drizzle with sesame oil.