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Sautéed Bok Choy with Garlic and Toasted Sesame Seeds


2 tablespoons olive oil
2 garlic cloves, chopped
1 teaspoon grated ginger (from ½-inch piece)
¼ teaspoon red pepper flakes
1 ½ pounds bok choy (about 2 medium bunches) 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


  1. In a large frying pan or wok with a tightfitting lid, heat the olive oil over medium-high heat until shimmering.
  2. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
  3. Add the bok choy, using tongs fold it into the garlic-ginger mixture until coated, about 1 minute.
  4. Add the Braggs or soy sauce and water, cover, and cook until steam accumulates, about 1 minute.
  5. 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.