Sauteed baby bok choy
Instructions:
- Whisk together the garlic, shallot, vinegar, mirin, sesame oil, sesame seeds, and red pepper flakes in a small bowl.
- Heat the vegetable oil in a large, heavy skillet over high heat. Add the bok choy and stir to coat. Cook, tossing with tongs, until the bok choy leaves start to wilt, about 1 minute. Add the garlic mixture and continue cooking and tossing until the leaves are wilted and the stems are crisp-tender, about 2 minutes more. Serve hot.
- What else works? You can use regular bok choy, napa cabbage, Chinese cabbage, tatsoi, mizuna, mustard greens, watercress, arugula, or other spicy greens in place of some or all of the baby bok choy.