This definitely isn't substantial enough to be a main dish, but it makes a tasty and very quick to put together side, and goes well both on its own or mixed in with noodles or rice. Note that the bok choi cooks down significantly; if you want to have lots of bok choi, double or even triple this recipe.

Sautéed Baby Bok Choi

Cook's Country

Ingredients

• 700g baby bok choi
• 10mL toasted sesame oil
• 1 garlic clove, minced
• 1mL red pepper flakes
• 15mL corn oil
• 1mL salt

Directions

1. Cut leaves from bok choi heads, chop coarsely, and rinse.
2. Cut base off each head and discard. Detach stalks from each other and core; discard core. Rinse stalks and store separately from leaves.
3. Combine sesame oil, garlic, and red pepper flakes in a small bowl.
4. Heat corn oil in a large skillet over medium-high heat. Add stalks, sprinkle with salt, and cook without stirring until stalks start to brown, ~5 minutes.
5. Stir and continue cooking until stalks are just starting to become tender, ~1 minute.
6. Add leaves and sesame oil mixture and continue to cook, stirring often, until leaves are wilted, 1-2 minutes. Eat.