From Ryan —
10-Minute Quick Sauteed Bok Choy
1 tbsp vegetable oil
1 spring onion or 2 cloves garlic, thinly sliced
1 lb bok choy, cleaned and roughly chopped
2 tsp low sodium soy sauce
1/4 c chicken or vegetable broth
juice of 1 organic lemon
1 tsp cornstarch
sesame oil, to taste
roasted sesame seeds
1. Whisk together soy sauce, broth, lemon juice, and cornstarch until cornstarch has dissolved. Set aside.
2. Heat wok over high heat until a drop of water sizzles and evaporates immediately. Add oil and swirl to coat the entire wok. Add garlic and stir-fry until it just starts to turn brown. Watch—this happens quickly!!
3. Add the bok choy and saute, stirring frequently, for just a couple of minutes, until the leaves turn bright green and wilt. Add the liquid mixture. Toss for a few seconds and then cover with a lid. Cook until the thicker stems are tender (but not soggy–you still want them to have a little crisp) and the liquid has thickened.
4. Remove lid, add a drizzle of sesame oil and stir-fry a couple of more seconds. Serve, sprinkling roasted sesame seeds on top.