First, we carefully trimmed the stem of the bok choy, and separated and rinsed each tender leaf. Then we finely minced two cloves of garlic and grated about two teaspoons of fresh ginger. These we added to a tablespoon of canola oil inside a cold wok (below, left), so nothing would burn and taste bitter. A few red pepper flakes would give the dish some zing!
To lightly steam the leaves, we poured in three tablespoons of water, then covered the wok and allowed it to cook for a minute. We carefully tossed our cooked pasta (farfalle tonight) into the wok with the leaves and drizzled our "Ginger Garlic Bok Choy Pasta" with toasted sesame oil to finish it. What a flavorful dish!
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon red pepper flakes
1 pound baby bok choy, trimmed and rinsed
3 tablespoons water
1/2 pound pasta
2 teaspoons toasted sesame oil
Boil water for pasta and prepare pasta according to package directions. Meanwhile, pour the oil into a cold wok (or large skillet). Add the garlic, ginger, and red pepper flakes to the wok, then turn the heat to medium. When the garlic and ginger become fragrant, stir in the bok choy leaves. Toss quickly but carefully so that all leaves are coated with the oil, about 20 seconds. Pour in the water, cover, and allow to cook for one minute. Toss cooked pasta into the wok, season with salt to taste, and finish with a drizzle of sesame oil.