Ginger-Garlic Bok Choi for Bibimbap

• Produce

  • 6 Baby bok choi
  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh

• Condiments

  • 1 tbsp Soy sauce or gluten-free tamari

• Baking & Spices

  • 1 sprinkling Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tsp Sesame oil, dark

• Beer, Wine & Liquor

  • 1 tbsp Rice wine or sherry

• Liquids

  • 1/4 cup Water

• Other

  • 1 tsp Sugar or alternative

Found on blog.fatfreevegan.com

Ingredients

• 6-8 baby bok choi (or bok choy) (about 1 1/2 pounds)
• 3 cloves garlic, chopped
• 1 tablespoon chopped fresh ginger
• 1/4 cup water
• 1 tsp. dark sesame oil (or to taste)
• 1 tbsp. soy sauce or gluten-free tamari
• 1 tsp. sugar or alternative
• 1 tbsp. rice wine or sherry (optional)
• sprinkling of toasted, crushed sesame seeds

Directions

• Prepare the bok choi by washing it well and chopping it into bite-sized pieces. Splash a little of the water into a wok or deep skillet, heat, and throw in the garlic and ginger. Sauté for about 3 minutes and then add the bok choi and the remaining water and stir. Cover and cook until the bok choi is bright green and tender-crisp, about 4-6 minutes.
• Remove the cover and add the sesame oil, soy sauce, sugar, and rice wine. Stir and serve, sprinkled with toasted sesame seeds.