Ingredients
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1 teaspoon sesame oil (dark)
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2 garlic cloves, minced
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1 teaspoon minced peeled fresh ginger
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1/4 teaspoon crushed red pepper flakes (or to taste)
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1 1/2 lbs baby bok choy, cleaned and cut into bite-sized pieces
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1/4 cup low sodium chicken broth
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2 tablespoons reduced sodium soy sauce
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1 teaspoon sugar
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1/2 teaspoon cornstarch
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1 teaspoon toasted sesame seeds
Instructions
- Heat a large nonstick skillet or wok over med-high heat until a drop of water sizzles.
- Add the oil to the skillet and swirl to coat the pan.
- Add in the garlic, ginger, and crushed red pepper; stir-fry until fragrant--about 30 seconds.
- ADd in the bok choy; cook, stirring often, for 3 minutes.
- Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly.
- Cook 1 minute or until thickened.
- Remove from heat and sprinkle with sesame seeds.