Bok Choy Stir-Fry
1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 teaspoon minced fresh ginger root
5 heads baby bok choy, ends trimmed and leaves separated
2 tablespoons water
Heat oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add bok choy and water, cover, and cook until wilted, about 2 minutes.
TIP: Add 1/4 teaspoon chicken soup base (such as Penzey's) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger if desired.
