• The stalks can often have dirt or grit at the base of the stem so be sure to remove them and rinse it well.
• To cut Bok Choy, cut the greens off and keep them separate from the whites part since they need less time to cook.

PREP TIME 10 minutes

COOK TIME 6 minutes

TOTAL TIME 16 minutes

SERVINGS 4

COURSE Side Dish

CUISINE Chinese

Ingredients

• 1 tablespoon vegetable oil (I was using olive oil)
• 2 cloves garlic crushed and chopped
• 1 teaspoon fresh ginger
• 8 heads baby bok choy (I had one big)
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon water
• ¼ teaspoon chili flakes
• sesame seeds for garnish

Instructions

• Combine sesame oil, soy sauce, water and chili flakes in a small bowl. Set aside.
• Heat the oil in a large skillet and cook the garlic and ginger until fragrant, 1 to 2 minutes.
• Mix in the whites of the bok choy and cook 3-4 minutes. Add soy sauce mixture and leaves and cook 2 minutes more or until heated through and leaves are gently wilted.
• Sprinkle with sesame seeds and serve.

NUTRITION INFORMATION:

Calories: 45, 

Carbohydrates: 1g, 

Protein: 1g, 

Fat: 5g, 

Saturated Fat: 3g, 

Sodium: 255mg, 

Potassium: 10mg, 

Sugar: 1g, 

Vitamin A: 126IU, 

Vitamin C: 1mg, 

Calcium: 3mg, 

Iron: 1mg

Sours: https://www.spendwithpennies.com/sesame-ginger-bok-choy/