Time: 15 minutes

Healthy, quick, delicious… need I say more. After having it the other night, my father-in-law said bok choy is now his favorite vegetable… Enjoy!

Music Selection: Marsiling Chinese Orchestra – Jasmine Flower

Ingredients:

1 Tbsp olive oil

5 – 6 heads of baby bok choy

1 clove garlic, minced

1 tsp ginger, minced

1 tsp sesame oil

2 Tbsp soy sauce

2 Tbsp water

(optional) – chili flakes or chili oil to taste

Directions:

Wash the bok choy and cut off the bottom sections, until the leaves are all free. Dry off and set aside.

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In large frying pan, that has a lid, saute the garlic and ginger in the olive and sesame oils.

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When they get a bit fragrant, add the bok choy. Toss a few times, until all the leaves have some of the oils on them and they get a bit darker green.

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Now add, the soy sauce and water on the leaves and put the lid on the pan. Let steam for 2 – 3 minutes, then mix the bok choy. Replace lid and let steam a bit more, until it is to the desired state – some people like it a bit crunchier than others. If you like a bit of heat, you can add chili flakes or chili oil on top of it. Serve along side Star Anise Asian Beef Stew and roasted broccoli with Zhoug sauce.

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