Ingredients

The following ingredients have 4 Servings
  • 1¼ pounds baby bok choy
  • 1 tablespoon fish sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon arrowroot powder
  • 2 tablespoons olive oil
  • ½ teaspoon celtic sea salt
  • 10 scallions, (finely sliced)
  • 2 large cloves garlic, (thinly sliced)
  • 1½ inch piece ginger, (thinly sliced)

Instruction

  • Slice bottoms off baby bok choy
  • Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
  • In a small bowl, combine fish sauce, sesame oil, and arrowroot
  • Make a paste-like slurry dissolving the arrowroot
  • Heat olive oil in a 9 inch skillet over medium heat
  • When oil is hot, add bok choy and salt
  • Cook, tossing frequently with metal tongs until slightly wilted
  • Add scallions, ginger and garlic and stir constantly until fragrant
  • Stir in sauce and quickly mix with vegetables, until thickened
  • Serve right away, while hot