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With a large knife smash the garlic cloves until slightly broken. In a large skillet sauté the garlic in 2 tablespoons of the oil over moderately low heat for 5-10
minutes, stirring occasionally. Remove the garlic and discard. Alternatively, use our garlic infused olive oil.
Bring heat up to medium, and add ginger and red-pepper flakes and cook, stirring constantly, until fragrant.
Add bok choy and stir, then cook for about 2 minutes. Add tamari and water, then cover pan and cook for an additional 2 minutes.
Uncover and continue to cook until most of the liquid has evaporated and the bok choy is tender. Transfer to a dish and drizzle with sesame oil or sprinkle with sesame seeds.