adapted just a bit from allrecipes
Prep time: 10 minutes
Cook time: 10 minutes
Cost: $1.70-ish. The main cost comes from your bok choy, so it depends on how much you pay for it.
1 lb bok choy (about 1 large head)
1 Tbsp canola oil (I used a bit less--all is well as long as your pan stays well greased)
1 Tbsp sesame oil (I used a bit less)
1/4 C water
1 tsp grated, peeled fresh ginger (or 1/2 tsp ground ginger)
2 cloves garlic, minced
1 Tbsp soy sauce
1 Tbsp brown sugar
a pinch or 2 of crushed red pepper flakes
1. Trim off the ends and wash your bok choy.
2. Here's the most important part: You must separate your stalks and leaves. Just chop the green leaf parts off of the white stem parts. Then chop the stems and chop the leaves. The stems take longer to cook and if you just throw them all in together, you'll have mushy gross leaves by the time your stems are tender. Raw-ish stems are actually usually pretty tasty, but can be difficult to digest, so, well, there you go.
3. Heat oils in a large skillet over medium high heat.
4. Throw in your chopped white stalks. Give them a toss in the oils and give them a stir occasionally.
5. While they cook, mix the water, ginger, garlic, soy sauce, brown sugar and red pepper flakes. Set aside.
6. When stems are almost cooked (they'll turn a pale green and be tender), add the leaves. Cook them until they've wilted (1-2 minutes). Remove this from heat.
7. Pour your water/soy sauce/sugar mixture into your skillet and boil until reduced by half and slightly syrupy (this won't take long). When it's done, throw the leaves back in the skillet and give them a toss in the glaze. Serve hot.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com