As with many vegetables in our diets, Baby Bok Choy reflects an ancient agricultural heritage; the Chinese cabbages have been in cultivation for 6000 years. Its clean and delicate bitterness balances deliciously with the classic Mandarin flavorings of scallion, ginger and garlic and with the Sichuan trio of garlic, ginger and chili peppers.
1 bunch (1 lb.) Baby Bok Choy, cleaned and quartered
1 T sesame oil
1 T fresh minced ginger
1/2 T fresh crushed garlic
1 t red chili pepper flakes
Juice of half lemon
Salt and pepper to taste
Heat the oil over medium high heat until striations appear as pan is tilited, before oil is smoking. Sauté bok choy quickly for 30 seconds, add in ginger, garlic and chili flakes. Saute until bok choy is tender but slightly crisp and the green are slightly wilted, 2-3 minutes. Remove from heat, squeeze juice of one lemon and slat and pepper to taste. Serve immediately.