Bok-Choy Stir-Fry
1 head bok choy, about 1 1/2
-pounds
2 ts evo
1/2 ts dark sesame oil
1 1/2 tb finely chopped ginger
3 garlic cloves, minced
2 tb soy sauce
2 ts rice vinegar
1/2 ts granulated sugar
1 salt and pepper to taste
Slice stalks off bok choy. Coarsely chop stalks and leaves separately into 1 inch slices. Heat oil in a large frying pan or wok over medium-high heat. Add bok choy stalks, ginger and garlic. Stir-fry
for a couple of minutes. Meanwhile, stir together soy sauce, vinegar and sugar. Add to bok choy stalks. Add bok choy leaves to frying pan. Stir-fry a couple of minutes, until leaves are hot and wilted. Stir in sesame oil, salt and pepper to taste. Yield: 4 Note: Bok choy tastes like a cross between celery and a mild cabbage. Look for fresh looking stalks and leaves that aren't wilted or bruised. Store in a plastic bag in the refrigerator