Baby Shanghai Bok Choy with Sesame

• 1 1/2 tablespoons soy sauce, tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 tablespoons water or stock
• 2 teaspoons sesame oil
• 1 pinch cayenne pepper optional
• 2 teaspoon peanut oil or vegetable oil
• 8 ounces bok choy baby Shanghai
• 1 teaspoon peanut oil or vegetable oil
• 2 cloves garlic minced
• 1 tablespoon ginger fresh, grated with a microplane or minced
• 2 each scallions, spring or green onions sliced, save a small amount for garnish
• 1/2 tablespoon sesame seeds toasted

1. Mix together the soy sauce, rice wine vinegar, sugar, water sesame oil and pinch of cayenne in a small bowl until the sugar is dissolved.
2. Heat two teaspoons of oil in a large non-stick skillet over high heat until just beginning to smoke.
3. Place the baby bok choy, cut side down in the skillet and let it sit undisturbed for 2 minutes.
4. Turn over the baby bok choy and cook 1 more minute.
5. Set aside on a plate.
6. Add the remaining one teaspoon of oil to the skillet, along with the garlic, ginger and green onions.
7. Stir-fry for 30 seconds or until fragrant.
8. Add the sauce mixture and cook stirring for 30 seconds or until slightly thickened.
9. Return the baby bok choy to the skillet and toss to coat and re-heat.
10. Arrange on a serving platter, sprinkle with sesame seeds and any remaining green onion.
11. Can be served over some steamed rice to soak up the flavorful sauce.

soy sauce, rice vinegar, sugar, water, sesame oil, cayenne pepper, peanut oil, peanut oil, garlic, ginger fresh, scallions, sesame seeds toasted

Taken from recipeland.com/recipe/v/baby-shanghai-bok-choy-sesame-53283 (may not work)