Bok Choy is like two vegetables in one-the crisp stems, the tender leaf, serve with rice or noodles. 3 tablespoons raw peanuts 2 teaspoon roasted peanut oil ¼ teaspoon red pepper flakes Salt 1 ½ pounds bok choy 2 tablespoons peanut oil 4 garlic cloves, minced 4 teaspoons minced ginger 2 tablespoons soy sauce 1 teaspoon cornstarch mixed with 3 tablespoons stock or stir fry or water 1 teaspoon roasted peanut oil Fry the peanuts in 2 teaspoons roast peanut oil until they are golden. Chop with the pepper flakes and a few pinches salt and set aside. Slice off the bok choy stems and cut them into 1-inch pieces. Leave the leaves whole. St the wok over high heat and add the 2 tablespoons peanut oil and roll it around the sides. When hot, add the garlic and ginger and stir fry for 1 minute. Add the bok choy and a few pinches salt and stir fry until wilted and glossy. Add the soy sauce and cornstarch and stir fry 1-2 more minutes or until the leaves are shiny and glazed. Ad the crushed peanuts, toss and serve.
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