Garlic Ginger Bok Choy

1. 1
   prep

   Prep the bok choy.

   1.Trim the tough base off each bok choy bulb, leaving the stalks intact.

   2.Halve lengthwise so each piece has both stalk and leafy greens.

   3.Rinse under cold water and shake off excess moisture.
2. 2
   fry · ~2 min

   Sear the bok choy.

   1.Heat oil in a wok over high heat until shimmering (30 sec).

   2.Place bok choy cut-side down in a single layer — work in batches if needed.

   3.Sear undisturbed until the cut side is golden and lightly charred (2 min).

   TIPDon't overcrowd the wok — the bok choy needs direct contact with hot metal to develop that smoky wok hei flavor.
3. 3
   saute · ~1 min

   Add garlic and ginger.

   1.Flip the bok choy and push it to one side of the wok.

   2.Add sliced garlic and julienned ginger to the cleared hot surface.

   3.Toss everything together and cook until fragrant (45-60 sec).
4. 4
   saute · ~1 min

   Glaze with soy sauce and finish.

   1.Drizzle in the soy sauce around the sides of the wok so it sizzles on contact.

   2.Add the pinch of salt and toss quickly to coat every leaf and stalk.

   3.Cook until leaves are fully wilted but stalks still have a juicy crunch (1 min).
5. 5
   garnish

   Drizzle sesame oil, scatter sesame seeds, and serve immediately.

   Transfer to a serving plate, drizzle the toasted sesame oil over the top, and sprinkle with white sesame seeds. Serve hot while the stalks are crisp and the leaves are silky.

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