STIR-FRIED BOK CHOY

SERVES 4

I LOVE BOK CHOY for its robust stems and leaves: Even when cooked tender, the heads hold their beautiful shape. This aromatic combination of ingredients is common throughout Asia and a staple in my house. I love to serve this stir-fry over rice.

2 tablespoons sesame oil

1 tablespoon minced garlic

1 tablespoon minced shallots

1 tablespoon minced fresh ginger

3 heads bok choy, leaves separated

2 tablespoons soy sauce

Fresh lime juice

Salt and pepper

Heat the oil in a large skillet over medium heat. Add the garlic, shallots, and ginger and cook until softened, about 2 minutes. Add the bok choy and cook, tossing it until just wilted, about 3 minutes. Add ¼ cup water and the soy sauce.

Cook until the bok choy is just tender, about 2 minutes more, then add lime juice, salt, and pepper. Serve the bok choy with its pan juices.