Baby Bok Choy with Ginger & Garlic

When one has a lot of activities, we tend to not eat right. This is my go to quick and health recipe for when I am in  hurry. The vegetable will give you one hundred percent of your daily requirement for vitamin A. It also takes five minutes to make. Put some rice in a rice cooker and you have a meal ! Bok choy is really an under use vegetable in the west. The Chinese have been eating the white cabbage for five thousand years. Like all cabbage it needs a bit of sweetness. My trick is to add two teaspoons of dark brown sugar to the stir fry.

Begin by chopping up your baby bok choy. Separate the leaf greens from the root in two. Mince one shallot, one garlic clove and about two teaspoons of freshly minced ginger. In a saute pan heat up about a tablespoon of peanut oil to smoking point. Add the shallot and saute until lightly brown on the edges. At this point you will add your garlic and ginger. Saute a few minutes and now add the root ends of the bok choy. Then add two teaspoons of dark soy sauce,  one teaspoon of sambal oelek, two teaspoons of dark brown sugar. Now add the green leaves an saute a minute. Serve over steamed basmati rice with a little butter.