The Purloined Recipe

For a lighter taste, feel free to stir-fry the bok choy in olive oil. Low-sodium
chicken broth can be used in place of water.

4 bunches bok choy (basically, 1 bunch per person)
2 slices ginger
2 TBSP soy sauce
1 tsp sugar, or to taste
¼ tsp salt, or to taste
1/4 cup water
A few drops sesame oil
1½ TBSP vegetable oil for frying

1. Wash the bok choy and drain.
2. Separate stalks and leaves. Cut stalk diagonally and cut the leaves across.
3. Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic.
4. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
5. Add the water, cover the wok and simmer for about 2 minutes. Stir in the
   sesame oil and serve. Serves 4.

Whipstone Recipes By Ingredient, The Recipes, bok choy, side dishes