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INGREDIENTS 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 DIRECTIONS 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. Copyright © 2010 Stefanie Samara Hamblen |
