1-2 baby bok choy
1 tbsp. grapeseed or canola oil (or other high flashpoint oil)
1 tbsp. grated or minced fresh ginger
1 tbsp. soy sauce
1 tbsp. chili garlic sauce
1/2 tsp. sesame seed oil
Trim ends of bok choy. Wash, pat dry with paper towels, and then set aside.
Heat a large skillet or wok over medium-high heat. Add oil and then add ginger. Cook ginger for about 1 minute, or until light golden and fragrant.
Stir in bok choy, soy sauce, chili garlic sauce, and sesame seed oil. Stir and toss bok choy and cook for 1-2 minutes or until bok choy is tender. Serve warm.