2tablespoonsreduced-sodium soy sauceor a gluten-free alternative
1tablespoonrice vinegar
1tablespoonsesame oil
¼teaspoonred pepper flakes
Instructions
Rinse and dry the bok choy. Then, cut it in half lengthwise.
Heat the oil in a large 12-inch lidded skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds.
Add the bok choy in a single layer, cut side down. Drizzle it with soy sauce and rice vinegar.
Cover the pan and cook until the core is fork-tender, 3-5 minutes. If the bottom of the pan becomes too dry, add a tablespoon or two of water.
Remove the pan from the heat. Arrange the bok choy on a serving plate. Drizzle the pan juices on top, then drizzle it with the sesame oil and sprinkle with red pepper flakes. Serve immediately.
Video
Notes
There's no need to add salt. The soy sauce adds plenty of saltiness. However, it's always a good idea to taste and decide for yourself. You can always sprinkle the finished dish with some extra salt.
You can add grated fresh ginger in addition to the garlic. You can add both of them at the same time.
Instead of red pepper flakes, add a tablespoon of hot pepper sauce when you add the soy sauce and rice vinegar. Just remember that cooking pepper sauce can create fumes that some people are sensitive to.
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, covered, at 50% power.