- 5 small bunches of Bok choy
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 teaspoon minced or grated (peeled) ginger root.
- 3 tablespoons water
- 1/2 teaspoon sesame oil
- 3 pinches sesame seeds (Optional for garnish)
- Rinse the Bok choy really well and cut the Bok choy in half lengthwise. Heat a skillet on low heat and add olive oil and spread the olive oil around the pan.
- Add the garlic and ginger to the pan. Let cook (while stirring) until the garlic and ginger start to sizzle (about 3 minutes). Then lay the Bok choy in the pan cut-side-down. Pack the Bok choy into the pan in a single layer. In a 12-inch skillet about 10 halves (5 small Bok choy bunches) may fit in the pan if the bunches are on the small side.
- Drizzle water over the Bok choy and cover with a lid. Let steam (still on low heat (for 3 minutes or until the Bok choy is just tender when pierced with the tip of a knife (but still has a slight crunch to it at the wide end of each stalk).
- Drizzle soy sauce on top of the boy choy. Transfer the Bok choy from the pan on to a serving dish. Remove the pan from the heat and carefully. Transfer the remaining contents (bits of garlic and ginger, and liquid) from the pan into a small bowl.
- In the bowl, add sesame oil and stir. Drizzle the sauce on top of the Bok choy. Serve warm as a side dish, either cut-side up or cut-side down. Garnish with sesame seeds (optional).