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Recipe from a Reader
Ginger Baby Bok Choy

Serves 2 generously


4 bunches baby bok choy 1/2 inch piece of ginger, minced 1 tbsp grapeseed oil 1/2 tsp serrano chili, minced 2/3 tsp salt 1/6 tsp sugar


Trim and chop baby bok choy into 1/2 inch pieces, separating white stalk parts and green leaf parts. Heat grapeseed oil in wok on high setting until hot but not smoking. Add ginger and chili to wok, and allow to sweat for 30 seconds. Add white stalks of baby bok choy, 1/3 tsp of salt and 1/12 tsp of sugar. Stir fry for about two minutes or until stalks are almost crisp tender. Add green leaf parts to wok, and the other 1/3 tsp salt and 1/12 tsp sugar. Sautee for another minute or until green leaf parts are tender. Correct seasoning. Serve immediately.