Sesame Asian Bok Choy

1 1/4 pounds bok choy, baby ones preferably. Cut crosswise into 1-inch slices, washed and dried thoroughly
1 tablespoon extra virgin olive oil
1 tablespoon fresh ginger root, peeled and finely chopped
2 cloves garlic, thinly sliced
1 dash hot pepper flakes
2 tablespoons rice vinegar
2 teaspoons agave syrup
1 teaspoon dark sesame oil
1 teaspoon sesame seeds, toasted
Season with sea salt or low sodium soy sauce to taste

Trim bottoms from bok choy and slice crosswise into 1-inch pieces, including the leaves. Place into a salad spinner and clean thoroughly in several changes of water to remove all dirt and grit. Spin dry.
In a large skillet or wok, heat olive oil over medium-high heat. Add ginger and garlic and cook unit fragrant, about 1 minute. Add bok choy to skillet and cook about 4 - 5 minutes or until ribs are crisp-tender and the leaves wilted.
Add pepper flakes, vinegar, agave syrup, and sesame oil; toss to combine flavors. Serve hot sprinkled with sesame seeds.

Nutrition Information