Recipe from NYT by Sam Sifton

2 TB Canola or Sunflower oil

2 cloves Garlic, peeled and mince

1 1/2" piece Ginger Root, peeled and minced

1/4 tsp Red Pepper Flakes, or to taste

Approximately 1 1/2 lbs cleaned Bok Choy, ends trimmed

1 TB Soy Sauce

1 TB chicken Stock or Water

Toasted Sesame Oil for drizzling

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.