Original Recipe From The Spruce Eats

INGREDIENTS:

• 4 bunches bok Choy, 1 bunch per person
• 1 1/2 Tbsp vegetable oil, for stir-frying (I steam mine first)
• 2 slices ginger (one whole garlic clove)
• 2 Tbsp soy sauce or liquid aminos (I add just a few drops, to taste)
• 1 tsp sugar, or to taste
• 1/4 tsp salt, or to taste
• 1/2 cup water (or veggie broth)
• Few drops sesame oil (Hoisin sauce to taste)
• (corn starch, to thicken)

DIRECTIONS:

1. Cut the baby bok choy in half lengthwise, then cut across into small pieces. Separate the stalks from the leaves before cooking.
2. Heat wok and add oil. When the oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic.​
3. Add the bok choy, adding the stalks first, and then the leaves.
4. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
5. Add the water, cover the wok and simmer for about 2 minutes.
6. Stir in the sesame oil.

Garnish with sliced green onion & toasted sesame seeds.
Additions: sauteed mushrooms, crushed red pepper?