1 Tablespoon olive oil
1 clove garlic, smashed and chopped
1 small piece ginger, peeled and chopped
1-2 small heads of baby bok choy per person
2 Tablespoons liquid—water, wine or juice
salt to taste
Heat olive oil in heavy skillet over medium
heat. Add garlic and ginger and sauté for
two minutes. Arrange bok choy in pan so that
one layer is formed.
Sauté one minute on each side—a total
of four minutes—then add water and cover for
3 minutes or until greens are wilted and stems
are tender. Serve immediately with a light
sprinkling of salt.
NOTE: Use only small heads of baby bok choy
consisting of 6-8 young, tender leaves.