Stir Fried Bok Choi (or Chinese cabbage) with Peanuts and Hot and Sour Sauce
3 T rice wine vinegar
2 T soy sauce
2 T water
1/2 tsp hot red pepper flakes
1 T fresh ginger root, minced
1 head of bok choi or Chinese cabbage
1 T peanut oil (or coconut or other high heat oil)
2 scallions, white and light green parts (can be omitted)
3 cloves garlic, minced
1/4 c unsalted peanuts, chopped
Combine vinegar, soy sauce, water, and hot red pepper flakes in small bowl and set aside.
Separate leafy green portions of bok choy or Chinese cabbage from white stalks. Discard tough bottom portion from each stalk. Cut stalks crosswise into thin strips. Cut leaves crosswise into think strips. Set stalks and leaves aside separately.
Heat oil in 12-inch nonstick skillet set over medium-high heat until almost smoking. Add bok choy/chin cabb stalks and stir-fry until slightly softened, about 3 minutes. Push stalks to sides of pan and place scallions, garlic, and ginger in center. Cook until fragrant, about 20 seconds.
Add bok choy/Chin cabbage leaves and hot-and-sour sauce to pan. Cover and cook until stalks are tender and leaves have wilted, about 3 minutes. Uncover and stir in peanuts. Stir-fry until sauce thickens a bit, about 30 seconds. Serve immediately