Bok Choy
Ingredients:
1 ½ pounds bok choy or baby bok choy
1 ½ tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh galangai
3 tablespoons water
Himalayan salt (or omit)
Preparation
Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
Put the garlic through a press and grate the galangal. Place wok or frying pan on your stove and pour in olive oil. Add the garlic and galgangal. Turn the heat to medium-high. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in water; immediately cover and let cook for 1 minute.
