Recipe by Angel Veza
Yields 1-2 portions
1 Bokchoy, leaves separated, washed and cut into 1-inch pieces
Bokchoy stem, thinly sliced, crosswise
2 Tbsp. EVOO
Over medium high heat, add the EVOO to a sauté pan. Once you start to see ripples in the oil, add the sliced bokchoy leaves and stem.
Cook for 4-5 minutes, stirring occasionally.
Once the bokchoy is bright green and tender, season with salt and drizzle sesame oil. Then stir to combine. Taste and further season, as desired. Remove from heat and serve.