Ingredients
Units
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- 1 tablespoon peanut oil
- 1 clove garlic, minced
- 1 small shallot, thinly sliced
- 1 teaspoon freshly grated ginger
- 1 pound baby bok choy, trimmed and chopped crosswise into 1-inch pieces
- 1 teaspoon fish sauce
- 1 teaspoon chile garlic sauce
- 1 tablespoon low sodium soy sauce*
- 1 tablespoon unseasoned rice vinegar
Instructions
- Heat peanut oil in a large, non-stick skillet over moderate heat. Add garlic, shallot and ginger and sauté until soft.
- Add bok choy and remaining ingredients and sauté until the greens have cooked down to your liking, stirring occasionally.
Notes
*Optional: use Gluten Free
