From: the Madison Area Community Supported Agriculture Coalition

1 head bok choy
2 tablespoons peanut oil
1 tablespoon grated ginger
1 tablespoon minced garlic
1/2 cup chicken stock
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoon sugar
salt and pepper
2 tablespoons sesame seeds

1 Trim the bok choy. Slice the leafy portion from the stalks. Cut both the leaves and stalks into large matchstick sized pieces, keeping two piles.

2 Heat a large heavy skillet until hot. Add oil and coat the pan. Add the bok choy stems; stir fry about 5 minutes.

3 Add ginger and garlic and stir fry briefly.

4 Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, salt and pepper to taste.

5 Cover, reduce heat to medium low and cook until bok choy is tender and glazed with sauce 5-8 minutes.

6 Remove cover, sprinkle with sesame seeds and increase heat to medium high.

7 Cook until liquid evaporates 2-3 minutes.