Spicy Stir-Fry Bok Choy With Ginger & Soy Sauce

• 1-1/4 pound Baby Bok Choy (about 6 Heads)
• 1 Tablespoon Canola Oil
• 1 piece (1 1/2 Inches Long) Fresh Ginger, Peeled And Minced
• 2 cloves Garlic, Minced
• 1 Tablespoon Water
• 1 Tablespoon Plus 1 Teaspoon Soy Sauce
• 3/4 teaspoons Hot Chili Garlic Sauce (Can Adjust To Taste, See Note)
• 2 teaspoons Sesame Oil

1. Cut each head of baby bok choy into quarters lengthwise, keeping the root intact. Wash in a large bowl of cold water and drain into a colander. Repeat this process to insure all dirt is removed.
2. Heat canola oil in a large skillet or wok set over medium-high heat. Add minced fresh ginger and minced garlic. Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly.
3. Add water, cover with a lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss the bok choy with soy sauce, hot chili sauce with garlic, and sesame oil.
4. Remove the skillet from the heat, re-cover, and allow the bok choy to steam for an additional 30 seconds. Serve immediately.
5. Note: Hot chili garlic sauce can be found in the Asian section of most supermarkets.

bok, canola oil, fresh ginger, garlic, water, soy sauce, ube, sesame oil

Taken from tastykitchen.com/recipes/sidedishes/spicy-stir-fry-bok-choy-with-ginger-soy-sauce/ (may not work)