- 2 Tablespoons neutral cooking oil, like canola
- 2 garlic cloves, peeled and minced
- 1 1/2-inch piece ginger root, peeled and minced
- 1/4 teaspoon red-pepper flakes, or to taste
- 4 bunches of baby bok choy, approximately 11/2 pounds, cleaned, with the ends trimmed
- 1 Tablespoon soy sauce
- 1 Tablespoon chicken stock or water
- Toasted sesame oil for drizzling
- 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.
- 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.
- Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
- Remove to a warmed platter and drizzle with sesame oil.
- You could easily add sliced leeks to this recipe!
Source: Sam Sifton from coking.nytimes.com