Fresh Ginger (1)
Garlic (1 bulb)
Wash, trim and discard the rough bottoms from the
Baby Bok Choy (6 cups)
. Separate leaves, rinse, and pat dry.
In a small bowl, combine
Low-Sodium Soy Sauce (1 1/2 Tbsp)
Rice Wine (1 Tbsp)
Granulated Sugar (1/2 tsp)
. Set aside.
Heat wok. Add
Peanut Oil (1 Tbsp)
and coat the bottom and sides of the wok.
Add garlic and ginger and stir-fry for about 30 seconds. Add bok choy and stir-fry for two minutes, or until crisp-tender. Add soy sauce mixture and cook for another 30 seconds.
Turn off heat and drizzle with
Sesame Oil (1/2 Tbsp)
. Transfer to serving plate and serve hot. Enjoy!