Chinese Style Baby Bok Choy

By Mitchell Davis, Kitchen Sense: More than 600 Recipes to Make You a Great Home Cook

Makes 4 side dish servings

1 1/4 pounds, about 6 to 8 baby bok choy
2 tablespoons peanut or vegetable oil
2 small cloves garlic, minced (1 tablespoon)
1 walnut-sized piece fresh ginger, peeled and minced (1 tablespoon) (optional)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon Asian toasted sesame oil

1. Fill a sink or large tub with cold water. Slice the baby bok choy lengthwise in half, through the center of the core, keeping the leaves attached to the core. Soak the cut bok choy in the cold water, swishing it around, to remove any trapped dirt. Keep it soaking.

2. Heat a large (10 or 12-inch) frying pan (with a tight-fitting cover) over medium-high heat. Add the oil. When the oil is hot add the garlic and ginger, if using, and stir for just a minute. Don’t let it burn. Lift the bok choy out of the soaking water and lay it, still wet, into the frying pan in an even layer. Add the soy sauce, oyster sauce, toasted sesame oil, and 1/4 cup water and turn the bok choy over once or twice to coat in the sauce. Cover and let cook about 5 minutes, until the bok choy has shrunk, the leaves have wilted, but the core and stems remain ever so slightly al dente. Spoon some of the cooking liquid over the greens to serve.