- 2 Tbsp soy sauce
- 2 Tbsp chicken or vegetable stock
- 1 Tbsp rice vinegar
- 2 tsp sesame oil
- 3 Tbsp vegetable oil
- ¾ lb baby bok choy, bottoms cut off
- 3 medium garlic cloves, minced (about 1 tablespoon)
- 1 (1-inch) piece fresh ginger, minced (about 1 tablespoon)
- 2 medium scallions, sliced thin
- 1/2 tsp. Crushed red pepper flakes (optional)
Combine the soy sauce, stock, vinegar, & sesame oil in small bowl. Heat half the vegetable oil in a large skillet over high heat. Place bok choy in the skillet & cook without moving until lightly browned, about 2 minutes. Turn them and lightly brown the other side, about 1 minute longer, and transfer to a warm plate. Add garlic, ginger, scallions, & crushed red pepper flakes to the same hot skillet and drizzle with remaining oil. Cook 30 seconds, stirring constantly, until the garlic just begins to brown. Add soy sauce mixture and simmer over high heat, stirring well, until reduced and thickened. Return bok choy to the pan and cook 1 minute longer, turning once, until wilted and glazed with sauce.
