Adapted from Sam Sifton
2 tablespoons neutral cooking oil, like canola
1 garlic clove, peeled and minced (or to taste)
1 inch piece ginger root, peeled and minced
¼ teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling.
1. 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.
2. 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.
3. Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
4. Remove to a warmed platter and drizzle with sesame oil. Serves 4