SAUTEED BOK CHOY WITH GINGER DRESSING

Serves 4 as a side

Ingredients:

1 large head bok choy or joi choy, well washed and both stems and leaves thinly sliced crosswise
2 teaspoons coconut, peanut or other oil

Dressing:
Juice of 1 lime
1 tablespoon rice vinegar
2-3 green garlic stalks, minced and mashed up a bit with the side of a chef’s knife with some salt, or pressed (the salt makes it easier to mash)
2 teaspoons finely grated fresh ginger
1 teaspoon fish sauce (optional)
2 teaspoons soy sauce
A little more salt if needed
1 teaspoon toasted sesame oil
1/4 teaspoon red pepper flakes

Directions:

Heat the coconut oil in a wok or large skillet until very hot. Toss in the bok choy stems and a few pinches of salt. Cook over high heat, stirring regularly, for about 2-3 minutes until the stems are softened but still have some bite. Add the leaves and cook for 30 seconds more. Put the vegetables in a bowl and mix in the dressing. A fair amount of liquid (combination of dressing and liquid from vegetables) will accumulate in the bottom of the bowl and it’s delicious and rice soaks it up well!