esp if you can get the baby bok choy. everyone knows that infants are the most tender.
wash bok choy; if not using baby, cut the stems in ~1" pieces, and coarsely chop leaves. if using baby, leave as is, but trim the root end.
mince some garlic and ginger
heat peanut oil very hot in a stir-fry pan, and add the garlic + ginger
for regular bok choy, add the stems first, and cook for ~1 min (covering can help). add leaves, stir and cook down for ~30 seconds, serve immediately.
for baby, you can cook the entire stuff at once.
wash bok choy; if not using baby, cut the stems in ~1" pieces, and coarsely chop leaves. if using baby, leave as is, but trim the root end.
mince some garlic and ginger
heat peanut oil very hot in a stir-fry pan, and add the garlic + ginger
for regular bok choy, add the stems first, and cook for ~1 min (covering can help). add leaves, stir and cook down for ~30 seconds, serve immediately.
for baby, you can cook the entire stuff at once.
