Sautéed Pac Choi
2 tablespoons olive oil
2 garlic cloves, chopped
1 teaspoon grated ginger (from ½-inch piece)
¼ teaspoon red pepper flakes
1 ½ pounds Pac Choi, cleaned, ends trimmed and cut on the diagonal into 1-inch pieces
1 tablespoon Bragg’s Liquid Aminos or soy sauce
1 tablespoon water
¼ teaspoon toasted sesame oil
3 tablespoons toasted sesame seeds
Salt to taste
- In a large frying pan or wok with a lid, heat the olive oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
- Add the Pac Choi, using tongs fold it into the garlic-ginger mixture until coated, about 1 minute. Add the Braggs or soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
- Turn off the heat, stir in the sesame oil and seeds, and season with salt if desired.