Ingredients

• 1.5 pound bok choy, cut into 2-inch pieces
• 4 garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoon vegetable oil
• 2 tablespoon soy sauce
• 1 tablespoon sesame oil
• 0.5 teaspoon white pepper
• 2 tablespoon sesame seeds
• 0.25 teaspoon sea salt

Steps

1. Rinse bok choy under cold water and pat dry with paper towels. Cut crosswise into 2-inch pieces, separating the leafy greens from the white stalks.
2. Mince 4 cloves garlic and 1 tablespoon fresh ginger. Set aside in a small bowl.
3. In another small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, ½ teaspoon white pepper, and ¼ teaspoon sea salt. Set sauce aside.
4. Heat a 14-inch wok or large skillet over medium-high heat for 1 minute until hot.
5. Add 1½ tablespoons vegetable oil to the hot wok and swirl to coat evenly.
6. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
7. Add the bok choy stalks (white pieces) and stir-fry for 2 minutes until they begin to soften and turn bright green.
8. Add the bok choy greens and stir continuously for 1 minute until wilted and tender-crisp.
9. Pour the prepared sauce over the bok choy and toss to coat evenly for 30 seconds.
10. Transfer bok choy to a serving plate. Immediately drizzle with remaining 1½ tablespoons vegetable oil for crispy finish.
11. Sprinkle 2 tablespoons white sesame seeds over the top and serve immediately while hot.