Ingredients

• 14 ounces baby bok choy
• 2 tablespoons vegetable oil
• 2 garlic cloves peeled and smashed with the back of a knife
• 3 thin slices of fresh ginger peeled and smashed or chopped
• 4 tablespoons chicken stock
• 1½ teaspoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon roasted sesame oil

Directions

• Trim the bok choy that may hold the pieces together, and cut them if they are over three inches long. Wash them well to remove any dirt and dry them thoroughly.
• Heat a wok over high heat, add the oil, and heat until very hot.
• Stir-fry the garlic and fresh ginger for 30 seconds.
• Add the bok choy and stir-fry until they begin to wilt, then add the stock and sugar and season with the soy sauce.
• Simmer covered for 2 minutes or until the stems and leaves are tender but still green.
• Add the sesame oil and serve hot.

Notes

• 9-25-25 Full Recipe
• I Added
• 1/2 Yellow Onion 1/2 Slice
• Aleppo Chili Flakes
• White Sesame Seeds Garnish

Photos