BOK CHOI



Cut into large bite sized chunks. Saute in light plive oil ,or sesame oil ,or a combination of both. Season as you like. My favorite way to season is as follows. When it's just beginning to turn opaque, stir in about 1 teaspoon of fresh grated ginger and a very generous pinch of red pepper flakes. Cook only about 1 min more until it's very fragrant. Immediately remove from the heat and stir in 1 to 1 1/2 T each of Braggs Liquid Aminos (or substitute a bit less of a low sodium soy sauce) and apple cider vinegar.