1 lb. bok choy3 Tbsp. vegetable oil 3 garlic cloves, finely chopped 1 lb. cabbage, cored and thinly sliced ½ tsp. sesame oil 1 tsp. sesame seeds, toasted

Trim 1/8” from bottom of bok choy, then quarter lengthwise and thinly slice crosswise. Heat a 14-inch flat-bottomed wok or 12” heavy skillet over high heat until a drop of water evaporates instantly. Pour vegetable oil down side of wok, swirling to coat sides. Add garlic and stir-fry 10 seconds. Add cabbage and ¼ tsp. salt and stir-fry 3 mins. Add bok choy and stir-fry until ribs are crisp-tender, about 4 mins. Serve drizzled with sesame oil and sprinkled with sesame seeds.

by Melissa Roberts from Gourmet, May 2009