4 bunches baby bok choy
2 slices ginger
2 T soy sauce
1 tsp. sugar, or to taste
salt to taste
1/4 cup water or vegetable broth
a few drops of sesame oil
1 1/2 T. olive oil for frying
Wash and cut boy choy stalks diagonally. Cut the leaves across. Heat wok or large skillet and add oil. Add ginger and stir-fry briefly, until ginger is aromatic. Add the bok choy, stalks first; then the leaves. Stir in soy sauce, sugar and salt and stir-fry on high heat for 1 minute. Add water or broth, cover and simmer about 2 minutes, just until tender. Do notovercook. Stir in sesame oil and serve.
(Adapted recipe from Bev Fotovich.)