1 1/2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes
1 1/4 pounds bok choy, cleaned, ends trimmed, cut into 1-inch pieces
1 tablespoon organic soy sauce, tamari sauce, or Bragg’s Liquid Aminos
1 tablespoon water
1/4 teaspoon sesame oil
In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy/tamari/Bragg’s sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
Turn off the heat, stir in the sesame oil, and season with salt if desired. Serve on a bed of brown rice.