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This type of Chinese cabbage, which is similar to mustard greens, is a rich source of nutrients, vitamins and minerals. It has a sweet and slightly bitter flavor that is complimented with the sweet ginger and garlic. The soy and Sambal Oelek add a slightly salted and spicy element to the dish, topped with a nice toasted flavor provided by the sesame oil. You can even add some toasted sesame seeds for garnish. This side dish can be prepared, cooked and served in all about 15 minutes.

1 lb. Bok Choy, Soaked, Rinsed and Dried
2 Tablespoons Safflower Oil
2 Teaspoons Fresh Ginger, Grated
2 Garlic Cloves, Sliced
2 Teaspoons Sambal Oelek, or 1 Teaspoon for less spicy
2 Teaspoons Tamari Soy
1 Teaspoon Toasted Sesame Oil

After the bok choy is soaked, rinsed and dried, cut in half or quarters for larger ones. Over medium heat, add safflower oil to a wok or large sauté pan. Add the ginger and garlic to the oil and sauté until fragrant, about 2 minutes. Add the bok choy and toss, coating it with the oil, garlic and ginger. Cook for 3 minutes, constantly tossing the bok choy for even cooking. Add the soy sauce and Sambal Oelek, toss to coat. Cook for additional 2 minutes. They should be bright green and still have a crunchy texture. Take off the heat, add the sesame oil, toss, then plate.

Serve right away. Serves about 3-4 people.

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