Zippy Stir-Fried Baby Bok Choy

Easy to make, this side dish adds a colorful green vegetable to a meal and is a bit spicy and tangy. My DH loves it. If you choose to substitute fresh garlic and/or gingerroot, cook them in the hot oil before adding the cabbage. This side dish goes well with most Asian-spiced meats and poulty. Fried garlic (in jars) can be found at most Asian grocers, and imparts a bit of a roasted flavor to this dish.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  teaspoon  fried garlic, crushed
• 1⁄2 teaspoon red pepper flakes, crushed
• 1  tablespoon low sodium soy sauce
• 2  teaspoons  rice wine vinegar
• 1  teaspoon sugar (or two if you prefer sweeter)
• 1  teaspoon  sesame oil
• 1⁄8 teaspoon ground ginger
• 2  tablespoons corn or 2  tablespoons  peanut oil
• 4  cups  shredded baby bok choy

• Optional

•  toasted cashews (optional) or  sesame seeds (optional)

Directions

1. Mix well first seven seasoning ingredients in small glass dish; set aside.
2. Heat oil in wok or large skillet over medium-high setting; add cabbage and stir fry until done but not soggy (a little crisp).
3. Reduce heat to low, stir in seasoning mix well, and cover; allow flavors to meld for 1-2 minutes.
4. Optional: add sesame seeds or cashews before serving.