This is quick to prepare and makes a light side dish that may be served with any meal.
1 lb bunch of bok choy
2 Tbsp. oil (olive or safflower)
1 clove garlic – pressed
1 Tbsp. fresh ginger – grated
1/2 cup vegetable stock
1 Tbsp. soy sauce or tamari
1 tsp. honey
1 Tbsp. rice vinegar
1 tsp. sesame oil
2 tsp. arrowroot or cornstarch dissolved in
1/4 cup cold water
Sesame seeds as a garnish
Wash greens and chop stems into 2 inch pieces and coarsely chop leaves.
Combine stock, soy sauce, vinegar into a small bowl.
Heat wok or large skillet to medium high heat. Add oil and when hot add garlic and ginger. Immediately add greens and toss greens to coat with oil and cook until just wilted. Add stock mixture and bring to a boil, stirring constantly until greens are tender but still bright in color.
Add arrowroot or cornstarch mixture and allow sauce to bubble and thicken. Place in serving dish and sprinkle with sesame seeds and sesame oil. Serve immediately.