Adapted from Blue House Organic Farm
- 1 head (or 6-8 baby heads) Mei Qing choy
- 2 Tbs peanut oil
- 1 Tbs grated ginger
- 1 Tbs minced garlic
- ½ cup chicken stock
- 1 Tbs toasted sesame oil
- 2 Tbs soy sauce
- 2 tsp rice vinegar
- 1 tsp sugar
- Salt and pepper to taste
- 2 Tbs sesame seeds
Trim the root end off the Mei Qing choy. Slice the leafy portions of the plant from the stalks. Chop both the leaves and the stalks, keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes.
Add ginger and garlic and stir-fry briefly. Add Mei Qing choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover; reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes.
Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste.