2tablespoonscooking oilcanola, vegetable or peanut oil
1teaspoongrated fresh ginger
3tablespoonswateror any liquid combination of broth, water, cooking wine
1teaspoonsoy sauce or salt
Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact. Wash and clean bok choy.
Finely mince garlic. Grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers.
Place wok or saute pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with soy sauce and drizzle a bit of sesame oil on top.